Fruit Slab Cake

In Cakes & Bread on by

Fruit Slab CakeThis is a lovely fruit cake.  The almonds and granulated sugar makes the top beautifully crunchy and crumbly. You should allow the cake to go quite crunchy. When I removed mine from the roasting tin it seemed a little squashy in the middle, so I just put it back in the oven on the toast rack (don’t put it back in the tin) and allowed it to cook for a further 5 minutes. The heat dried the cake and it crunched up a little more.

Fruit Slab Cake

Fruit Slab Cake
Prep time: 
Cook time: 
Total time: 
Serves: 10 slices
  • 225g butter
  • 225g caster sugar
  • 1 large egg
  • Few drops of almond essence
  • 275g self raising flour
  • 110g mixed dried fruit
  • 50g flaked almonds
  • 25g glacé cherries - sliced
  • 1½ tablespoons granulated sugar
  1. Preheat oven gas mark 4.
  2. Butter a roasting tin (10 x 8 inches and 2 inches deep) quite thickly.
  3. Cream the butter and sugar until light, fluffy and pale.
  4. Beat in the eggs (a little at a time to prevent curdling).
  5. Add 3 or 4 drops of almond essence and beat again.
  6. Lightly fold in the flour.
  7. Lightly fold in the fruit and cherries.
  8. Spoon into the greased roasting tin.
  9. Sprinkle the surface with almonds and granulated sugar.
  10. Bake in the middle of oven for 45 – 55 minutes until centre of cake feels springy to the touch.
  11. Leave in tin for 10 minutes before removing from tin.
  12. If cake appears undercooked in the middle when removed from tin, simply put back in oven for 5-8 mins on a toasting rack.


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