This fruit cake was made for the WI centenary in June 2015, cut by Her Majesty the Queen, and served to all who attended the centennial AGM at the Royal Albert Hall.

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225g (8oz) butter, slightly softened

225g (8oz) soft dark brown sugar

4 large free-range eggs

175g (6oz) plain flour

55g (2oz) self-raising flour

80g (3oz) ground almonds

80g (3oz) glace cherries, cut into quarters

400g (14oz) currants, small pinhead

170g (6oz) sultanas

55g (2oz) mixed cut peel

½ tbsp marmalade

A wineglass of rum


1. Line a 20cm square tin with a double layer of non-stick baking parchment

2. Make a collar of folded newspaper for the outside of the tin, plus a
thick piece of newspaper for the cake to sit on

3. Cream the butter and sugar until light and fluffy

4. Beat in the eggs, then stir in the flours and ground almonds

5. Fold in the fruits, followed by the marmalade and the rum. Make sure all
ingredients are well mixed

6. Transfer to cake tin and smooth the top

7. Bake the cake at 160°C /fan oven 140°C gas mark 3

8. Turn down the heat after ½ - ¾ hour to 150°C/fan oven 130°C/gas mark 2 and
bake until cooked - anywhere between 2-3 ½ hours

9. Use your common sense and turn down the oven as necessary if the cake is
getting too brown