anyone got a recipe for a common-or-garden fruitcake? the sort with glace cherries in?

[CatIsSleepy]

like your mum used to make?
my cookbooks don't seem to have a single one- useless blooming things...

the kind that goes nicely with a cup of tea on a cold winter afternoon...

225g self raising flour (place the flour in a warm place before using)
150g margarine or butter
110g light brown sugar
2 medium eggs (take these out of the fridge an hour before)
1/2 tsp baking powder
250g mixed fruit
10g chopped apricots
75g chopped almonds,
50g chopped cherries
diluted orange squash to make it looser if needed. (yes I did put squash not juice...really)
Cream the fat and the sugar until fluffy. Add the eggs, one by one, using a little sieved flour with each egg. Beat until smooth. Fold in most of the sieved flour and the teaspoon of baking powder. Shake the rest of the flour on to the dried fruit. This helps to stop the fruit from sinking. Add to the cake mixture and stir well. Put into a lined, greased 9-inch cake tin and cook in an oven at gas mark 5, 375ºF, 190ºC for 15 minutes. Then turn down to gas mark 2, 300ºF, 150ºC for a further 1 and a quarter hours, or until the cake has risen evenly and is firm to the touch when pressed with a finger. Cool on the rack before removing from the tin.

I copied and pasted the recipe only because I have used it before, but it tastes lovely.

Yes, someone has just given me this one, and it is lovely.

12 oz mixed fruit ( I used 8oz sultanas, 2oz cherries and 2 oz mixed peel)
8oz self raising flour
2 eggs
8oz granulated sugar
6oz marge/butter

Put fruit in pan with water and boil, simmer for 10 mins, drain

Put marge and sugar in pan and stir to melt

Cool

Add eggs and flour and stir.

Pour into a round deep tin ( I use silicon bake ware, but if you don't I guess it would be best to line tin)

Bake at 180/Gas mark 4 for 45 mins (actually I ended up baking it for about an hour, because this wasn't long enough, so best to check with a skewer)

aaaah thanks nickerless!

and thanks hazey
will have to pass on the mixed peel though, bleurgh
(always used to pick it out of my mum's cake )