A classic 1974 Mrs Beeton Cherry and Sultana Loaf Cake

I found this recipe in a 1974 edition of a 'Mrs Beeton cookbook'. I often find the 'old school' recipes are fool proof and delicious. This is no exception and is a favourite in our house.

There is something so satisfying as a nice simple fruit loaf. Especially in the afternoon with a cup of tea. I'm personally a big fan of loaf cakes, as you don't have the 'guilt factor' associated with a triple layer buttercream filled cake.

One slice is perfect as a nice energy boosting pick me up and my children love it too!

Surprise surprise it is another 'all in one' minimal effort recipe. You can have it mixed up and ready to go in the oven in 10 mins. Then it needs no decorating once it is out of the oven. It can be eaten straight away. So a nice no fuss cake.

Ingredients:

4oz stork margarine
4oz caster sugar
2 large eggs beaten
6oz self raising flour
a little milk (approx 1 tbsp)
4 oz cherries (chopped how you like - 1/4 or 1/2)
3oz sultanas
Some demerara sugar to sprinkle on top

*You can use raisins instead of sultanas. Or substitute cherries for other dried fruit. It works well with dried cranberries and choc chips. Or add a mashed banana and choc chips. The substitutions are endless.

Method:

Pre heat your oven to 160 degrees C
Line your loaf tin

Find a large roomy mixing bowl.
Sieve the flour into the bowl, add the sugar, butter and beaten egg and mix well.
Add the milk and stir to give a fairly soft dropping consistency.
Stir in the fruit and mix so it is evenly distributed.
Put the mix into your prepared loaf tin and lightly sprinkle demerara sugar on top (this gives a nice crunch).
Bake in the oven for approx 45mins until nice and golden brown and well risen.
Leave to cool on wire rack, put the kettle on and tuck into the cake whilst it is still warm.

Enjoy x