Eggless Cakes

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Eggless Cakes

Light Dried Fruit Cakes

Yorkshire Fruit Loaf

Preheat the oven to 150C/300F/gas mark 2

Use three 900g/2 lb loaf tins

Put the currants and sultanas into a large bowl and cover with hot water. Leave to steep until the water is cold. Squeeze out the water and spread the fruit in the bottom of a large roasting tin. Leave to dry overnight in a warm place, stirring the fruit from time to time.

Grease and line the base and sides of the loaf tins. Sift the flour and baking powder into a very large mixing bowl. Rub in the butter with the tips of your fingers and then stir in the sugar. Mix in the sour cream, fruit and enough milk to give a soft dropping consistency. Stir in the peel, cherries, syrup and lemon rind.

Dissolve the bicarb. in a little of the milk and stir this into the mixture. Add enough of the remaining milk to achieve a soft but not sloppy consistency - you may not need all of it. Pour the mixture into the tins and weigh them to ensure it is evenly divided.

Bake for about 2 hours, or until the loaves are firm to the touch and beginning to shrink from the sides of the tins. Turn out and cool on wire trays. Peel off the lining papers and wrap each loaf tightly in foil or cling film.