Fruit cake

This fruit cake recipe is delicious and never fails.  It’s moist, tasty and goes perfectly with a cuppa. Guests always love it and it nevers stays around for long!

125g butter

125g raisins

125g currants

75g sultanas

150g light muscovado sugar

150ml (1/2 pint) water

300g self-raising flour

1 tsp mixed spice

2 eggs

  1. Put the butter, dried fruit, sugar and water in a saucepan and bring to the boil.  Heat gently for 5 minutes and then to cool for 15mins.
  2. Put the flour and mixed spice into a mixing bowl.  Add the cooled fruit mixture and eggs and mix to a soft dropping consistency.
  3. Spoon into a 20cm (8inch) tin greased and based lined with oiled greaseproof paper (I used a loaf tin and it was perfect).  Spread the surface level and then bake in a pre-heated overn 160oC (325F), Gas Mark 3, for 45-55mins (My cakes always need about 55mins, some time more so don’t worry if it’s not cooked after 55mins).  The cake should be well risen, slightly cracked and a skewer comes out clean when inserted into the middle. Tip:  If you have a fan assisted oven you might need to cover the cake lightly with foil after 30mins to prevent the top from overbrowning.
  4. Leave to cool for 10mins, then loosen the edges, turn out on to a wire rack and peel off the lining paper.  Leave to cool completed before eating – if you can wait 🙂  Store in an airtight container for up to 3 days.
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Posted on August 17, 2011, in Cakes, Uncategorized. Bookmark the permalink. Leave a comment.

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