Nana Moo's Fruit Cake
My Nana was one of life’s nice people. She was gentle, kind and her family meant everything to her and my grandad. They lived in the countryside in North Yorkshire and had a huge garden where they grew all their own fruit and vegetables. My sister and I spent a lot of time with them in the holidays when we were younger, and I have fond memories of picking fruit with my grandad and my nana making cakes, chutneys and jams in her kitchen.
Whenever there were big birthdays, weddings or christenings to celebrate in the family, she would make her fruit cakes. Her name was Muriel. When my sons were learning to talk, they always referred to her as Nana Moo and they still refer to her by that name although they are now in their 30’s.
My nana passed away at the grand age of 92. I think it’s fitting for me to share Nana Moo's fruit cake recipe. I hope you enjoy.
Shared by Carol Marriot, Macmillan Lead Volunteer in Fife.
10 oz (283g) Sugar (Brown?).
12 oz (340g) Plain Flour.
6 Eggs – Medium.
10 oz (283g) Butter – unsalted.
¾ Pound (340g) Currants
¾ Pound (340g) Sultanas.
4oz (113g) Mixed Peel.
4oz (113g) Glazed Cherries (cut in half).
2oz (56g) Ground Almonds.
2oz (56g) Chopped Almonds.
4tbsp Brandy.
1. Put brandy and all of the fruit (not the almonds) into a bowl and leave covered overnight.
2. Grease cake tin and line it with thick greaseproof paper (to protrude 1/2” above cake tin top), cut newspaper (8 x thickness to protrude 2” above cake tin top) to wrap around the outside of the tin.
3. Soften butter and sugar in a large bowl, then add the beaten eggs. Stir well with a wooden spoon.
4. Add all of the fruit and almonds and stir together well.
5. Mix in the flour, stir really well.
6. Put cake mixture into an 8” cake tin and level the top.
7. Stand tin on a deep layer of salt (1” thick) on a baking tray (prevents the bottom burning!). Wrap the newspaper around the tin & tie with string. Cover the top of the tin with foil.
8. Pre-heat the oven (not on a “fan” setting & use the bottom element for cooking only), to 300°F (148°C).
9. Bake for 5 ½ hours, the 1st hour at 300°F (148°C), then turn down to 250°F (120°C).
10. It is best to make the cake 6/8 weeks before it is needed – then “feed” it with brandy every 2 weeks using a syringe (or drizzle over the top) this will make the cake nice and moist.