Eggless Fruit Cake


I made meatloaf last week and it looked like fruitcake… Yesterday I made fruitcake and it looked like meatloaf! Go figure!

Despite it looking like meatloaf this was an excellent 1940s recipe… moist and tasty and comforting and more-ish! Didn’t taste like meatloaf at all, just tasted like Autumn with a bit of Christmas thrown in for good measure!

It was a HIT with all the family.. I did eat 4 slices yesterday and two today and  yesterday it fed the girls and one visitor for dinner and still enough for their dessert today…. I think the 1940s family would have made sure it lasted a little longer!

Eggless Fruit Cake

  • 10 oz self raising flour (or plain flour with 3 teaspoons of baking powder added)
  • 1 teaspoon of mixed/all spice
  • 1 level teaspoon of bicarbonate of soda
  • pinch salt
  • 1/2 pint of well strained tea
  • 3 oz margarine
  • 3 oz sugar
  • 3 oz dried fruit
Grease and flour a 7 inch cake tin or a large loaf tin
Sift the flour, salt, bicarbonate of soda, baking powder and spice together into a bowl
Pour the tea into a saucepan and add the sugar, margarine and dried fruit
Heat until the fat and sugar melt and simmer for 2-3 minutes, stirring
Set aside to cool a little
Pour over flour mixture and beat well and spoon into cake tin
Bake in the centre of oven at 180 C for about an hour
Remove and leave to cool for a while before removing from tin
The texture of mine was rather like a tea bread… totally lovely by itself or served sliced and buttered if you wish

11 thoughts on “Eggless Fruit Cake

  1. I think I’ve made this cake. A Marguerite Patten recipe? I remember the tea and I remember it being quite tasty. Thanks for reminding me; I’m going to make it again.

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  2. Love the recipes, was ‘brought up’ on most of them, and learnt to cook them from an early age, and still use them now. The Bread pudding recipe can have a lot of extra’s put in it to make it ‘special’ if not true wartime fayre, cherries, chopped nuts, chopped apricots the list is endless. Probably not good for diets, but does taste good.

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  3. Hi Carolyn,

    I can’t wait to try this recipe! I do have a question. I’m from the US, and I was wondering if “mixed/all spice” meant allspice or if it meant a mixture of spices?

    Thanks!

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  4. I tried this recipe with SR Flour and it did not rise properly, then remembering another recipe I used plain flour and baking powder. This time it worked and I also let the fruit/tea/sugar/fat mix go totally cold before adding the flour etc. Even the less well risen cake was tasty.

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  5. My mother called this ‘cut and come again cake’, but I’ve no idea why. Many of her most delicious dishes were wartime recipes.

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