Mrs. Owens' Cook Book English Fruit Cake. ½ a cake of compressed yeast. 1 pint of flour; make a sponge. ½ a teaspoon of salt. ¾ pounds of currants. 1 cup of chopped raisins. 1 cup of sugar.

This is why traditional fruit cake recipes often require you to bake the cake slowly at a low temperature and to line the inside and outside of the tin with paper: a double thickness of parchment ...

For the 15cm/6in tier, cream the butter, sugar and vanilla together in a bowl until well combined. Gradually beat in the eggs, one at a time, until well combined. Stir in the dried fruit, orange ...