There’s nothing nicer than an old fashioned fruit cake in the garden on a sunny day!
350g mixed fruit
1 orange, zested
300 ml of hot strong tea
2 large eggs, lightly beaten
250g Cotswold self raising flour
200g demerara sugar
A small amount of butter for greasing loaf tin
Put the dried fruit in a mixing bowl and pour over the hot tea, to cover. Ideally leave overnight, but otherwise a minimum of 6 hours.
Pre-heat the oven to 180C, then grease and line a loaf tin. Add the beaten eggs, orange zest, self raising flour and sugar to the soaked dried fruit and mix well. Spoon the mixture evenly into the loaf tin and place into the centre of the oven for 90 mins (or until the cake is firm to the touch). Leave in the tin for 30 mins to cool and then transfer to a wire rack.
If the cake isn’t going to be eaten within a day it can be wrapped well and put in an airtight container where it will keep for a week.
Congratulations to Diane Crimes for winning our April giveaway competition with this recipe!
FWP Matthews Ltd
Shipton under Wychwood
Tel 01993 830 342
Fax 01993 831 615
VAT No. GB 194 637 624
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With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK’s oldest family-run flour mills. Trading grain and milling flour in the heart of the Cotswolds since the 1800s, we believe passionately that our local partnerships, traditional methods and premium grains make for better baking.
We are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques.
The Matthews Cotswold Flour story began when the original FWP Matthews built a mill on the river Evenlode in 1912. You’ll find us working here to this day, overlooking the picturesque Cotswold village of Shipton-Under-Wychwood.
@CotswoldFlour @EileenDucksbury @MrsSusieF @denny_robert I’ll DM as soon as you’ll set it up! Previous yeast baking
Rhubarb n Custard (Creme Pat) Tarts, with crumble topping as my egg man brought me some rhubarb, from his allotment. #Pastry and #CremePat recipe from @nancybbakes I used @CotswoldFlour Maizebite flour in my pastry. #TwitterBakeAlong
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