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!
150g light muscovado sugar
150ml (1/2 pint) water
300g self-raising flour
1 tsp mixed spice
- 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.
- Put the flour and mixed spice into a mixing bowl. Add the cooled fruit mixture and eggs and mix to a soft dropping consistency.
- 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.
- 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.