We love this recipe for 1950’s Condensed Milk Fruit Loaf in our house. It’s a fabulously moist light fruit loaf which is easy to make.
Retro Recipe Revival
We love this recipe in our house. It’s a fabulously moist light fruit loaf that is great when served with butter.
The recipe comes from an old Woman’s Weekly magazine from 1956. My mum cut it out and stuck it in a recipe scrapbook, which she obviously made just before she got married in 1957.
It wasn’t called 1950’s Condensed Milk Fruit Loaf when it was published, but was named as a Light Fruit & Cherry Loaf Cake.
Similar to an old recipe I shared years ago on Lavender & Lovage for Cherry and Almond Cake, however, there are no almonds in today’s recipe.
The recipe makes 2 x 1lb (450g) loaves, which we prefer, or a larger 2lb (900g) loaf. It lasts quite well when stored in an airtight tin, but is better eaten within 4 to 5 days, which shouldn’t be a problem!
I have lots of fruit cake and fruit loaf recipes on Lavender & Lovage; however, it is my opinion you can never have too many fruit loaf or cake recipes to choose from.
This is a light fruit cake as I mentioned before, but it does not rely on the fruit being soaked in tea overnight.
The moistness comes from the glacé cherries and the condensed milk, an ingredient that was prevalent in many 1940’s and 1950’s recipes.
This cake freezes quite well, but must be wrapped in clingfilm and then tinfoil. Take it out of the freezer the night before and allow to defrost overnight.
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More Fruit Loaves & Condensed Milk Cakes
- Traditional “Bara Brith” Tea Loaf
- Overnight Country Fruit Bread
- Old-Fashioned Granny Loaf (Egg-Free and Fat-Free) Recipe
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Recipe for 1950’s Condensed Milk Fruit Loaf
1950's Condensed Milk Fruit Loaf
We love this recipe for 1950's Condensed Milk Fruit Loaf in our house. It's a fabulously moist light fruit loaf that is great when served with butter.
The recipe comes from an old Woman's Weekly magazine from 1956. My mum cut it out and stuck it in a recipe scrapbook, which she obviously made just beforee she got married in 1957.
The recipe makes 2 x 1lb (450g) loaves, which we prefer, or a larger 2lb (900g) loaf. It lasts quite well when stored in an airtight tin, but is better eaten within 4 to 5 days, which shouldn't be a problem!
This cake freezes quite well, but must be wrapped in clingfilm and then tinfoil. Take it out of the freezer the night before and allow to defrost overnight.
Ingredients
- 3ozs (75g) Margarine (I used Butter)
- 8ozs (225g) Self-Raising Flour, OR
- 8ozs (225g) Plain flour with 4 teaspoons Baking Powder
- 3ozs (75g) Raisins or Sultanas
- 2ozs (50g) glace cherries, halved
- 6 tablespoons Condensed Milk made up to 1/4 pint (150ml) with water (sweetened condensed milk)
- 2 eggs, beaten
Instructions
1. Prehat oven to 180C to 190C/350F to 375F/Gas mark 4 to 5. Grease and line 2 x 1lb (450g) loaf tins or 1 x 2lb (900g) loaf tin.
2. Rub the margarine or butter into the flour and add the baking powder if using.
3. Add the dried fruit & glace cherries and mix to a soft consistency with the condensed milk and beaten eggs.
4. Spoon into the prepared loaf tins or tin.
5. Bake for for 35 minutes to 45 minutes. (Smaller loaves will take about 35 minutes, and the larger loaf will take 45 minutes)
6. Cool on a wire rack and serve in slices buttered when cold.
Notes
To check if the cake is cooked, insert a skewer into the middle of the cake, and the skewer should come out clean if the cake is cooked.
Use mixed dried fruit in place of the sultanas or raisins.
Condensed milk in the UK is sweetened. So by using sweetened condensed milk you don’t need sugar.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 187Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 41mgSodium 226mgCarbohydrates 38gFiber 1gSugar 15gProtein 5g
Linda Stater says
I am sorry to say that I am unable to purchase anything due to the purchase price is in Pounds and not Dollars. However; I am still enjoying all your recipes which take me back to when I was a girl at times. Thank you for such an interesting and enjoyable recipes.
Karen Burns-Booth says
I am in the UK, so I am sorry everything is in £’s as I don’t use $’s!
Joanne B says
Quick question: is it regular condensed milk or sweetened condensed milk? We have both in Canada.
Karen Burns-Booth says
It’s sweetened condensed milk
Janet says
Made your condensed milkfruit loaf today after opening a can of the sweetened condensed milk to make no churn icecream and having enough left over for the recipe. I baked it in a 2lb loaf tin and it took 55 minutes in my gas oven on reg 5., looks and smells delicious, just need to try and stop hubby from scoffing the lot before I get a taste. Thanks for the recipe Karen.
Neha D’Souza says
Wow I need to try this. It sounds and looks so good
Karen Burns-Booth says
Thank you so much!
Sara says
Hi!, Did you use the Self raising flour or the Diy flour with plain flour +4 tablespoon baking powder? Thanks.
Karen Burns-Booth says
HI there, I used SR flour.
Dan says
I like this recipe. I’ve added 3 Tablespoons of dried coffee or malt to the flour, I’ve soaked the fruit in booze, I’ve changed up the fruit to match the season and mood. It’s wonderfully flavored. Not too sweet, but great with plain butter or honey butter or cinnamon butter… it’s a great little cake