Island Life Magazine Ltd October/November 2017 | Page 115

Food and drink
Victorian Rich Fruit Cake
Recipe by Bartletts Green Farm Tea Rooms, Ryde
Ingredients Method
12oz glace cherries 1. Pre heat oven to 160°C/325°F /
gas 3.
8oz tin of pineapple in natural juice
12oz ready to eat Apricots
4oz whole blanched almonds
Finely grated rind of 2 lemons
12oz sultanas
9oz self raising flour
9oz caster sugar
9oz soft butter
3oz ground almonds
5 eggs
To decorate
Whole almonds
Glace cherries
To finish
2. Grease a 9 inch deep round
cake tin. Line the base and sides
with double layer of greased
greaseproof paper.
3. Cut each cherry into quarters,
rinse and drain well. Drain and
roughly chop pineapple then dry
both cherries and pineapple very
thoroughly on kitchen paper.
4. Snip apricots into pieces.
Roughly chop almonds.
5. Place prepared fruit and nuts in
bowl with grated lemon rind and
sultanas and gently mix together.
6. Place remaining ingredients in a
large bowl and beat well for one
minute until smooth.
7. Lightly fold in the fruit and
nuts then turn the mixture into
prepared tin. Level surface and
decorate the top with whole
almonds and halved cherries.
8. Bake in oven for at least 2¼
hours or until golden brown.
Place a piece of foil over cake if
not quite cooked. Leave to cool
in tin for about 30mins.
9. Mix the icing square with a little
water and drizzle over cake to
glaze.
4oz icing sugar sifted
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