This is the fruit cake version of the Adaptable Sponge, given to my mother by a friend, Dorothy Spicer. We have both been making it for many years and it can be different every time as the ingredients are varied. If you use the ‘Knock Up’ Fruit Cake method to make a cake, then please consider sharing your version with me and others via the comments below – thank you.
The basic recipe can be adapted by varying the dried fruits, replacing some or all of the mixed dried fruit with dried apricots/dates/figs/cranberries, glacé cherries, crystallised ginger, nuts or seeds. Some of the the flour can be replaced with cocoa to give a chocolate fruit cake. The mixed spice can be omitted or replaced with dried ginger or another flavouring. The milk can be replaced with orange juice. Orange zest can be added as well. I usually double the quantities below, making either two small or one large cake and will take 2hrs – 2hrs 15mins in the oven. For this doubled quantity I used 5 eggs. Some links to adaptations of this basic method are listed after the recipe.
'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com
Basic Recipe: ‘Knock Up’ Fruit Cake
5ozs/140g soft margerine
2 or 3 eggs, depending on size
8ozs/250g self raising flour
2 fl ozs/60ml milk
5ozs/140g caster sugar – reserve 1-2tbsp for cake topping (optional)
10ozs/285g mixed dried fruit (replace some fruit with cherries – optional)
1 level tsp/5mg mixed spice
1. Preheat oven 150oC/300oF/Gas 2
2. Grease and line a loaf tin.
3. Cream the margerine and sugar together until soft and fluffy.
4. Gradually add the eggs to the mixture a little at a time and one by one, mixing well each time some is added.
5. Put the mixed fruit into a bowl and add 2 or 3 tbsp flour. Put the mixed fruit and flour mixture into the sieve and toss so the flour goes into the mixture and the fruit is coated with flour. (This will help stop the fruit from sinking.)
6. Sieve the remainder of the flour and the mixed spice into the cake mixture. Gently fold the fruit and flour into the mixture as well.
7. Add the milk and gently mix in.
8. Spoon into the pre-lined tin and smooth the top. Sprinkle over any reserved sugar to give a crunchy top.
9. Bake in the centre of the oven for about 2 hours, although check to see if it is cooked after 1hr 45minutes as it can become dry if overcooked. A skewer inserted into the centre of the cake will come out clean if the cake is cooked.
10. Turn out and cool on a wire tray.
Further uses and adaptations of this basic recipe:
(Please leave comments about the following recipes with the recipe at the link given rather than here – thanks!)
'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com
Apricot, Date & Brazil Nut Cake
'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com
Ginger Fruit Cake
(from 30.3.11)
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I’ve got this in my oven right NOW! Will report back later.
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Will be pleased to read what you have to say, Janice.
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I’ve not made that…. YET! I shall report back when I do. What a useful recipe!
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Will be pleased to read your comments too, Wendy.
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Loved the tip about coating the fruit in flour – worked really well thank you
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Welcome Lyn: it’s an old trick which I learned from my mum for stopping the fruit from sinking to the bottom of a cake. I usually toss the fruit in the sieve with just a few tablespoonfuls of flour before tipping into the mix and then sieving the remainder of the flour. Glad it helped you.
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just put it in the oven cant wait to try it thank you
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Welcome Sherry
Thanks for leaving a comment – hope you enjoyed the cake.
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It took an hour to cook, not sure what happened with the timings, very nice though.
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Welcome Anne
I am puzzled by your comment. I have made this recipe many times but even so went back and checked the original recipe. The recommended cooking time is definitely 2hrs but could be a little less or more I suppose (ovens differ). The cooking temperature is lower than in some fruit cake recipes (150oC/300oF/Gas 2) and the mixture should go in a loaf or deepish round tin. Nonetheless I am glad you enjoyed the recipe.
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Brilliant Recipe! Lovely moist cake, easy to make and really tasty! I even used this recipe for one of the layers of a wedding cake and covered it in marzipan and icing! Perfect.
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Thank you Gem
I have lost count of the number of times I have made this recipe, which has never yet failed me. A great idea to make it as a light wedding cake layer, although it does not keep as well as a heavier fruit cake.
Why not try Special Occasion Rich Fruit Cake, a great recipe for a richer cake which keeps longer. I make this at Christmas, Easter and other occasions and it has also never failed me.
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A truly lovely moist cake enjoyed by all the builders roaming around my house!! However, I knew when I put it in the loaf tin it wasn’t going to take 2 hours to cook – even on a low temperature, and in fact it was done to perfection in 1 hour 10 minutes. Also, don’t bother to save any sugar for topping if you are using a loaf tin – unless you want a crunchy bottom!!
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Thank you Jenny.
Ovens vary and mine would not be cooked through properly with the length of time you suggest. As for crunchy bottom I’m not sure I understand, unless you are inverting the cake. You sprinkle on the top before cooking and when you take the cake out the crunchy side should be uppermost!
… however you make it, though, it’s a lovely recipe.
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Just tried this recipe. It was like my gran used to make. Moist and definitely be a favourite. You are so right, do not over cook it. Thanks for sharing the recipe.
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So glad you enjoyed this cake. Its a very useful and versatile recipe.
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I made this cake recently and it turned out great and tasted lovely. My hubby is fussy with cakes but he couldn’t get enough of this one so I’m making another today.
Thank you for sharing this recipe.
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Thank you Karen
Glad to have another ‘thumbs up’ for this lovely recipe.
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