Fruit cake

Needs converting to metric since my scales don’t do ounces!

Ingredients

• 8oz self raising flour
• 3½ - 4oz butter or block marg
• 3½ - 4oz caster sugar
• ½ tspn mixed spice or cinnamon (optional)
• 7 - 8oz dried fruit
• 1 egg
• ¼ pint milk

Oven temperature: 180°C, 160°C for a fan oven

Method

1. In a large bowl, rub the margarine into the flour until it disappears (like breadcrumbs)
2. Stir in sugar, spice, fruit
3. Stir in egg and milk
4. Mix well
5. Place in loaf tin lined with greaseproof paper
6. Cook on middle shelf of oven. After 35 minutes look at it. Poke it with a skewer. If the skewer is clean it is cooked. If the skewer has raw cake mix on it put it back for 5 more minutes and repeat until it is cooked. If it has gone brown and looks very cooked on the outside before the middle is cooked the oven was too hot. Next time cook at 10°C lower. Turn the oven down anyway and continue until the middle is cooked.
7. Cool in the tin for 15 minutes then take out of tin but leave in the paper or it will go dry

Note

Can be frozen. Keeps for about one week. Best cut on the day after making if you can wait!

This page was last modified on 2 November 2005.

This work by Matthew Blissett is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.