If you were listening in to Gardens Hour today, this is the fruit cake we were eating in the studio. It’s a recipe from my Mum. You can put fresh fruit on top of the cake when you serve it. I put slices of mandarin orange on mine today. I’ve served it with slices of peach and pineapple too. Very moist and tasty. Can be served with cream or custard as a pudding, it is very versatile. Perfect for picnics too.
285g SR flour
85g butter, softened
110g golden caster sugar
180g mixed dried fruit
1 tsp. mixed spice
1/2 tsp. bicarbonate of soda
7″ round cake tin
Mix flour and butter together. Add sugar, mixed fruit, spice and bicarbonate of soda. Mix well.
Beat egg and milk together. Mix in with dry ingredients.
Turn into a well-greased cake tin.
Cook at gas mark 4, 170C oven for 1 hr 15 minutes. Check after 1 hour and put foil on cake if it is getting too brown.
Citrus Trees Update
I’ve started to move my citrus fruit trees out of the greenhouse into the garden for the summer. I’ll start them off in a shady position until the plant cells have become accustomed to the outdoors. After about four days, you can gradually move them into full sun. Moving straight from greenhouse to bright sunshine can cause
If you were listening to Radio Leicester this week for the Gardens Hour, you will have heard us munching on Lemon Triangles. It’s a nice quick recipe that everyone seems to love. It keeps for a week in a tin, or can be frozen. But to be honest, it disappears quite fast in our house ( and at the radio station). Lemons come straight from my greenhouse. It’s been a good winter for them, with plenty continuing to grow and ripen. Now is the time to re-pot them or if they are in the maximum size pots, remove the top inch or so of soil and top dress them with fresh compost. Start to increase watering and add feed every time. I’m still battling scale insect. It’s a slow task of removing them with a washing up sponge and warm soapy water. I just turn on the radio and settle down to the task. At least it’s warm in the greenhouse. And the citrus flowers smell divine.
175g butter or margarine
175g soft light brown sugar
175g self raising flour
2 medium eggs
Grated rind of 1 lemon
Juice of 1 lemon
100g caster sugar.
Heat oven to 180C gas mark 4. Grease and line a 19cm x 29cm shallow tin.
- Melt butter and sugar together in a saucepan and stir to incorporate.
- Remove from heat and beat in the flour, rind and eggs using a wooden spoon, until smooth.
- Pour into the tin and bake for 25-30 minutes.
Stand for a few minutes and then remove the grease proof paper. Return cake to the tin and cool slightly.
Mix juice and sugar together and pour evenly over the cake. When cold, cut the cake into squares, and then halve to make triangles. Perfect for morning coffee, or afternoon tea.
I wrote about my citrus trees and greenhouse here https://bramblegarden.com/2019/02/02/six-on-saturday-photos-from-my-garden/.