This recipe was passed down from my grandmother (‘Big Nan’) to my Mum and then to me and probably dates back to the 1940s. I love the idea of sharing recipes across generations as a little piece of family history and this one reminds me of tea at Nan's and after school at home with Mum.
There’s something satisfyingly untrendy about this cake and also very of it’s era – it’s cheap to make, the ingredients can be found in most kitchens and it’s a great staple to accompany a cup of tea if someone pops round. My favourite recipes are the ones with lots of taste but not a lot of ingredients. It's all in one pan which means less washing up too.
12 oz mixed fruit
4oz soft brown sugar
8 oz self raising flour
1. Combine the fruit, sugar and margarine in a saucepan with ¼ pint of water, simmer for 20 minutes and leave to cool.
2. Beat in the eggs and flour
3. Transfer into a greased cake tin (I’ve used a 6 inch round one but you could use an 8 inch or loaf tin)