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manor house fruit cake cut into wedges on white baking paper with one slice on it's side a teaspoon overturned filled with demerara sugar lying to the left and a yellow handled butter knife lying to the right
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Manor House Fruit Cake

Manor House Fruit Cake is a farmhouse old fashioned easy recipe that is one of the most delicious cakes I know. It is packed with sultanas and raisins with just the most golden crumbly sponge sprinkled with demerara sugar and is moreish beyond belief.
Course cake
Cuisine English
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Servings 12
Calories 228kcal
Author Apply To Face Blog

Equipment

  • 1 Digital Scales
  • 1 tbsp measure
  • baking paper
  • 1 Large Mixing Bowl
  • 1 Spatula
  • 1 electric whisk
  • 1 7" cake tin deep (not a sandwich tin)

Ingredients

  • 125 grams butter or baking spread
  • 125 grams light brown sugar or caster or granulated
  • 225 grams self raising flour or plain flour + 2tsp baking powder
  • 100 grams dried fruit
  • 2 large eggs
  • 100 mls milk
  • 2 tbsp demerara sugar

Instructions

  • Preheat your oven to 140C/275F/Gas Mark 1
  • Line a 7" deep round cake tin with baking paper or reusable baking liners. You need to do this for the bottom and the sides of the tin.
  • Add the 125 grams (4oz) light brown sugar and 125 grams (4oz) butter or baking spread to the mixing bowl
  • Using an electric mixer cream the butter & sugar together until the mixture goes slightly pale.
  • Add in the 2 eggs, 225 grams (8oz) self raising flour and milk
  • And whisk again for a couple of minutes, scraping the bowl down with a spatula a couple of times as you go.
  • Add in your dried fruit. Mix the fruit through evenly.
  • Carefully empty the cake mix into your lined tin and spread evenly. Sprinkle with demerara sugar for the best sweet crunchy topping.
  • Bake for 1hr and 15 mins approx but check after 65 mins by inserting a knife carefully into the centre to see if it comes out clean without any crumbs.
  • Leave to cool in the tin then slice into fabulous crumbly wedges.

Notes

  • Make sure you don't over measure the milk or your dried fruit will drop to the bottom
  • I don't with this recipe, but you can roll your dried fruit in a bit of flour to help the fruit not sink to the bottom of the cake just in case.
  • Take time to level the cake batter evenly before baking
  • Don't omit the demerara sugar, I know it's only a couple of tbsp but it really is the icing on the cake.
  • Store in an air tight container for up to 5 days.
  • Freeze individual slices of this cake double wrapped in foil or in a stout plastic container.

Nutrition

Calories: 228kcal | Carbohydrates: 32g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 86mg | Potassium: 117mg | Fiber: 1g | Sugar: 17g | Vitamin A: 320IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 1mg