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Half Pound Cake   Veg  CD   CBF   170mins plus cooling


Makes 1 x 20cm/8inch cake    Cold   Vegetarian  Dried Fruit  Nuts  Alcohol Cakes Baked Fayre



   225g/8oz Caster Sugar

   225g/8oz softened Butter

   4 Eggs, beaten

   225g/8oz Plain Flour

   225g/8oz Seedless Raisins

   100g/4oz Currants

   100g/4oz Sultanas

   100g/4oz Glace Cherries

   1/2 teasp Ground Mixed Spice

   1 tbsp Brandy (Cognac)

   12 Walnut Halves to decorate




1. Preheat the oven to 150C, 300F, Gas mark 2 and grease and line a 20cm/8-inch cake tin.


2. In a large mixing bowl, cream together the sugar and butter until pale and fluffy.


3. Add the beaten eggs,  a little at a time, mixing well after each addition.


4. Fold in the flour, all the fruit, mixed spice and brandy and mix well.


5. Turn the mixture into the prepared cake tin, level the top and decorate the top with the walnut halves, just lightly pressing them into the surface.


6. Bake for 2-1/2 hours, covering the top with a sheet of parchment or greaseproof paper if it is browning too quickly.


7. Leave in the tin for about 30 minutes before turning out onto a wire rack. Leave to cool completely before serving.


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Key techniques required to make cake recipes

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Rub in -  The incorporation of fat into flour.  Butter is cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles breadcrumbs.

Main equipment required to make this recipe


Mixing Bowl

Wooden Spoon

Wire Rack


Tips, Options and Substitutions



Make Ahead




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