EVERYDAY FRUIT CAKE

This Everyday Fruit Cake, cooked in a loaf tin, is almost apologetically easy. Just weigh, stir and cook, which is just as well for me because it’s in great demand in our house. For special occasions, I will make something that takes more effort but, for everyday eating, this cake is perfect – tasty, quick and easy.

Ingredients

For the Everyday Fruit Cake:

• 400 g mixed dried fruit see note
• 125 g butter at room temperature see note
• 3 large eggs
• 60 ml milk, (4 tablespoons)
• 1 rounded tablespoon jam (any flavour)
• 125 g soft brown sugar dark or light – see note
• 250 g self-raising flour see note
• 2 teaspoons mixed spice (10ml)

Instructions

Preparation:

• Preheat the oven to 170°C/ 150°C fan/ gas mark 3/ 325°F
• Either grease the tin with butter or just pop the liner in
• Weigh the fruit into a bowl for later

For the Everyday Fruit Cake:

Step 1

Put all the ingredients except the fruit into a large bowl (or your mixer/food processor).125 g butter at room temperature,3 large eggs,60 ml milk,,1 rounded tablespoon jam (any flavour),125 g soft brown sugar,250 g self-raising flour,2 teaspoons mixed spice.

Step 2

• Beat together well, but don’t overdo it
• Scrape the mixture down and mix again

Step 3

Add the dried fruit and stir in by hand.You don’t want to break up the fruit400 g mixed dried fruit.

Step 4

Carefully put the mixture in the tin/liner and use a knife to make a slight depression in the top of the mixture. This means you will have less of a domed top.

Step 5

Cook for 1 hour and 15 minutes, and test with a toothpick. When it comes out clean the cake is done. If not, return to the oven for 10 minutes and repeat. You may need up to 1 hour 45 mins.

Step 6

Take the cake out of the oven and leave in the tin for 10 minutes before turning out onto a wire rack to cool.

Step 7

Store in an airtight box when cool. (You can leave the liner on until the cake is served)