It can be satisfying to put in all the effort and involvement of making a serious cake for a special occasion, but there are times when its just easier to churn out a quick cake. This recipe makes quite a moist cake, which is not as heavy as a traditional fruitcake.
To Make the Cake
To bake this cake, you will need a 7″ (18cm) square or 8″ (20cm) round cake tin (the type with the push out bottom is easiest to use).
340g/14oz Dried fruit – this can be a mixture of raisins, sultanas, cherries, peel… whatever you fancy!
1tsp Bicarbonate of soda
1 half tsp Mixed spice
2 Beaten Eggs
120g/4oz Plain flour
120g/4oz Self-raising Flour
Pinch of Salt
Preheat the oven to 350Â°F/180Â°C/Gas Mark 4 (the middle bottom right hand oven of a 4-door Aga, if you’re that lucky).
Prepare the tin by applying a thin layer of margarine and lining with two layers of greaseproof paper.
Put the margarine, sugar, fruit, water, bicarbonate of soda and mixed spice in a saucepan over a moderate heat. Bring to boil and simmer for 1 minute.
Pour into a mixing bowl and allow to cool1.
Add eggs, flour and salt to cooled mixture. Mix well and pour into prepared tin.
Bake for about one and a quarter hours. You may need to put brown paper over the top if cake starts to singe before it is cooked throughout.
Cake is ready when an inserted skewer comes out clean – leave to cool on a wire rack.
This is a very forgiving recipe; you don’t even have to be very precise with the measuring out.
1 You need to allow the mixture to cool because if it is still very hot when you add the eggs, they may cook straight away, and the cake won’t rise properly.
Stolen from the BBCs website: http://www.bbc.co.uk/dna/h2g2/A830341