What a fabulous recipe this is for Yorkshire Farmhouse Fruit Cake. A proper old-fashioned "cut and come again" fruit cake. The one that your granny or mum would serve for Sunday tea, or for elevenses. This recipe was found in an old cookbook called Farmhouse Cookery by Mrs Arthur Webb. It's a veritable gem of a book, with recipes from most of the English, Scottish and Welsh counties. Published in the 1930's, my copy has lost its dust jacket, but it is used regularly. Mrs Webb (Mabel Edwards Webb), was a a suffragist, writer and cookery programme presenter for BBC radio; she was active between the 1930's and 1950's. She also wrote for The Farmer's Weekly, another source of fabulous old-style and vintaage recipes, that I often use. Anyway, back to today's recipe for Yorkshire Farmhouse Fruit Cake. This is what my granny used to call "a plain slab cake"! It doesn't sound that exciting when said like that! However, it is a fabulously rich, fruity cake, which keeps for several weeks in the cake tin. If, like me, you are missing your daily slice of Christmas Cake, then this is the cake for you. Baked in an 8"x 8" (20cm) square tin, it cuts beautifully and is amazing when served with cheese, Wensleydale of course. The secret behind this very moist fruit cake is the Sherry. A goodly amount of sherry is added to the cake (sorry Vicar!) with the mixed fruit. This ample fruit cake serves up to 30 slices of cake, so it's a good one to make for the cake tin, and for the school or office lunch box I hope you will enjoy this cake as much as we all do here at Lavender & Lovage. You can make it in a round cake tin too, but I prefer a square tin for ease of cutting.