Kellogg's - "Bran New Idea" Book

Picture of

Rich Moist Fruit Cake

Cooking time: 3½ hours

  • 3oz All-Bran Cereal 75g
  • 1lb Mixed fruit 450g
  • 8oz Raisins 225g
  • 8oz Prunes 225g
  • 2oz Chopped apricots 50g
  • 2oz Almonds (chopped) 50g
  • 3oz Cherries (halved) 75g
  • 4oz Mixed peel 100g
  • 8oz Plain flour 225g
  • 8oz Butter 225g
  • 8oz Soft brown sugar 225g
  • 1 tbsp Treacle 1x15 ml sp
  • 1 tbsp Ginger marmalade 1x15 ml sp
  • 1 Orange rind (grated) 1
  • 1 Lemon rind (grated) 1
  • 1/4 teasp Mixed spice 1/4x5 ml sp
  • 1/4 teasp Cinnamon 1/4x5 ml sp
  • 1/4 teasp Ginger 1/4x5 ml sp
  • 1/4 teasp Nutmeg 1/4x5 ml sp
  • 1 teasp Vanilla essence 1x5 ml sp
  • 4 Large eggs 4
  • ½ pint Dry cider 300 ml
  • 2 tbsp Brandy 2x15 ml sp

Line a 10inch (25 cm) cake tin with 2 layers of greaseproof paper. Mix all the fruit, almonds, cherries, mixed peel and All-Bran together in a bowl. Add the cider, cover and leave to soak for 24 hours, turning occasionally to absorb all the cider.
Cream the butter and sugar until light and creamy. Add the treacle, marmalade, grated lemon and orange rinds and vanilla essence. Add the eggs and beat well together. Add the sifted flour and spices and the fruit and All-Bran mixture and stir well. Add the brandy and mix well.

Place mixture into prepared tin and sprinkle with flaked almonds. Bake in a cool oven at 150°C (300°F) Gas Mark 2, for 1½ hours and then reduce the heat to 140°C (275°F) Gas Mark 1, for about 2 hours or until cooked.
Cool on a wire tray.

This cake can be almond pasted and iced for Christmas or some other special occasion.

From: Mrs. Margaret Spens,

Bran Fruit Loaf

Cooking time: 1 hour

  • 4oz All-Bran Cereal or Bran Buds Cereal 100g
  • 5oz Caster sugar 150g
  • ½ pint Milk 300 ml
  • 4oz Self-raising flour 100g
  • 10oz Mixed dried fruit 275g

Put All-Bran or Bran Buds, sugar and dried fruit into a basin and mix them well together. Stir in milk and leave All-Bran to stand for half-an-hour or Bran Buds to stand for 15 minutes. Sieve in the flour, mixing well, and pour mixture into a well-greased 21b (900g) loaf tin. Bake in a moderate oven, 180°C (350°F) Gas Mark 4, for about 1 hour.
Turn out of tin immediately and allow to cool. Cut into slices and, if liked, spread with butter.