September 26, 2013

Finest Hour 104, Autumn 1999

Page 45

By Georgina Landemare (Churchill Family Cook, c. 1940s-50s) Updated & annotated by Barbara Langworth


During a recent visit to Chartwell I picked up the restaurant’s catering brochure and found this note interesting: “When Sir Winston knew that visitors would eventually have the opportunity to visit Chartwell, he was anxious to provide them with the appropriate facilities and himself laid plans for a tearoom and visitor centre.” Among the offerings was “Mrs. Landemare’s fruit cake as served at No. 10.”

In Recipes From No. 10 Mrs. Landemare offers three recipes for fruitcake, each with slightly different ingredients. I’ve made Fruit Cake #2 since the ingredients are usually available year round and it would make a delightful addition to afternoon tea.

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FRUIT CAKE #2

1 Ib. butter
6 eggs
1 Ib. currants
2 oz. ground almonds
6 oz. glace (candied) cherries
1 Ib sultanas (or white raisins)
1 Ib. (2 cups) caster (granulated) sugar
1 112 lbs. (5 cups) plain (all-purpose) flour

Cream butter and sugar together, beat in the eggs one at a time with a little of the flour. Mix in the fruit with the remainder of the flour. Add to the mixture and beat well.

Line two 8 112″ x 4 112″ loaf pans with parchment paper letting it hang over the edges for easy removal. Divide mixture between pans.

Bake in a 350ยฐ oven for 1-1 1/4 hours. Use a cake tester to make sure the center is done. 

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