Fruit cake is great for energy, my farmer boyfriend takes a slice to work with him every day.
This delicious cake is easy to make and does not require a food processor. I pulled this recipe originally from the BBC and modified it.
Ingredients
250g butter cubed, plus extra for the tin
350g light soft brown or white caster sugar
800g mixed dried fruit
450g self-raising flour
3 tsp mixed spice
1 tsp bicarbonate of soda (baking powder)
4 eggs, beaten
450ml of water
Heat the oven to 180C. And butter and circular cake tin. Melt the sugar, butter and 225ml water in a large saucepan. Once melted, add the mixed fruit. Bring to a gentle boil, and stirring occasionally, cook until reduced and softened, around 10-15 mins. Remove from the heat and leave to cool to room temperature.
Dried fruit has become soft, keep the excess liquid to add moisture to the cake.
Tip the flour, mixed spice, bicarbonate of soda and a pinch of salt into a large bowl.
This has to be completely stirred in.
Add the cooled fruit mixture (takes a good while to cool off!) and stir, then add the eggs and mix to combine.
Add the beaten eggs and stir again.
Immediately after stirring pour out the mixture into a cake tin and place in a preheated oven for 80 mins until dark brown. Insert skewer inserted into the middle comes out clean.
Place and a low shelf, loosely cover the top if the cake begins to burn.
Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. Fruit cake tastes better the longer it is left to stand.
The cake sliced, five days later.
I recommend waiting 3-4 days to cut the cake into slices and serve.
This delicious cake is easy to make and does not require a food processor. I pulled this recipe originally from the BBC and modified it.
Ingredients
Heat the oven to 180C. And butter and circular cake tin. Melt the sugar, butter and 225ml water in a large saucepan. Once melted, add the mixed fruit. Bring to a gentle boil, and stirring occasionally, cook until reduced and softened, around 10-15 mins. Remove from the heat and leave to cool to room temperature.
Tip the flour, mixed spice, bicarbonate of soda and a pinch of salt into a large bowl.
Add the cooled fruit mixture (takes a good while to cool off!) and stir, then add the eggs and mix to combine.
Immediately after stirring pour out the mixture into a cake tin and place in a preheated oven for 80 mins until dark brown. Insert skewer inserted into the middle comes out clean.
Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. Fruit cake tastes better the longer it is left to stand.
I recommend waiting 3-4 days to cut the cake into slices and serve.
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