In a stand mixer cream together the butter and the sugar until smooth and fluffy.
Whilst that is mixing drain the dried fruit and lay on a clean tea towel. Pat dry.
To the butter and cream mix add 1 egg at a time.
With the last egg add a couple of spoons of flour this will prevent it curdling.
Now add the flour and milk in 2 batches to ensure it's fully mixed. Half the flour and half the milk first and combine and then repeat.
Fold in the dried fruit. TOP TIP - To prevent the fruit from sinking to the bottom coat in a little flour before adding.
Add the mixture to the cake time and even out the top.
Set the timer for 1hr 30 minutes.
When the timer goes off cover the top of the cake with foil to prevent burning.
Continue cooking for a further 30 minutes.
Take out the cake and check with a skewer. If it comes away clean the cake is cooked. If not return to the oven and cook in 10 - 15-minute stages until the cake is cooked. It can take between 2 and 3 hours to cook depending on your oven and the cake!
Once the skewer comes away clean remove from the oven and leave to cool for a few minutes.
Remove the cake tin and cool on a cooling rack. This cake is great served warm or cold so enjoy once it's stopped steaming.
Classic Farmhouse Fruit Cake https://rainydaymum.co.uk/classic-farmhouse-fruit-cake-recipe/ June 5, 2018