RECIPE

12 ozs. flour, 8 ozs. margarine, 8 ozs castor sugar, 6 ozs. cherries, 3 large eggs or 4 small, half teaspoon of baking powder.

Method
cut cherries in four; cream margarine and sugar, add eggs and flour alternatively Add cherries, bake 325F, 160C, Gas Mark 3, for one and a half hours approx. in 8” cake tin.

Recipe must be strictly adhered-to.
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Recipe for Stork Margarine Harvest Fruit Loaf

Ingredients:

4 oz/125g Stork Margarine (at room temp.).

4 oz/125g caster sugar.

2 eggs, large.

8 oz/225g self-raising flour.

1 level teaspoon mixed spice (sieved with flour).

1 oz/25g cherries, washed, dried and cut in quarters.

10 oz/275g mixed dried fruit.

5 tablespoons milk.

Decoration:

8 walnut halves, or

8 whole almonds (skinned)

3 cherries, cut in half.

Oven Temperature:
Pre-heat to Gas Mark 3, 325F, 160C.

Shelf:
Middle

Size of Tin:
2 lb/900g tin.

All-In-One-Method:

1. Brush the tin with melted Stork and place a strip or a circle of greaseproof paper on the bottom.
2. Place all the ingredients together in a mixing bowl and beat with a wooden spoon until well mixed (2-3 minutes).
3. Place the mixture in the prepared tin and smooth the top.
4. Arrange the walnut halves or whole almonds and the half cherries on the top.
5. Bake in the pre-heated oven on the middle shelf for 1 ½ - 1 ¾ hours.
6. Test (see below) and remove from the oven when baked.
7. Leave in the tin for 10 minutes, then turn out, remove the paper and cool on a wire tray. Store in an airtight tin.

To Test The Harvest Fruit Loaf:

Press the top of the cake lightly with the fingers – it should feel firm. Thrust a clean, warmed skewer into the middle of the cake. If it comes out clean, with no uncooked mixture clinging to it, the cake is ready.