Cream butter or margarine and honey together.

Beat eggs and add alternatively with sifted flour and salt to creamed mixture.

Add fruit and enough milk if necessary to give a dropping consistency.

Turn into well greased 7 inch round tin (or 2lb. loaf tin) and bake on middle shelf for about 1¼ - 1½ hours in a pre-heated oven (300°F/150°C)

Allow to cool a little then turn out onto wire cake stand and leave to cool.



4oz. Dates

2oz. Cherries

1oz. Nuts

6oz. Honey

4oz. Whole Self-Raising Flour

4oz. Butter


4oz. Mixed Dried Fruit

4oz. Sultanas

2oz. Dried Apricots

¼ Pint Beer

2 Eggs

4oz. Plain Flour

½ Tsp Spice


Honey Rich Fruit Cake