My Patisserie

Fruit Cake

Fruit Cake

 Prep.Time: 15 mins
 Cook.Time: 45-55 min
 Difficulty: Easy
 Serves: Lots of Slices


 2 Mixing Bowls
 18-20cm/7-8" Cake Tin
 Wooden Spoon


 100g/3.5oz Butter or Spread
 100g/3.5oz Castor sugar
 225g/8oz Self-Raising Flour
 175g/6oz Mixed Dried Fruit
 2 Eggs
 2 Tbsp Milk


Pre-heat oven to 180°c / 350°f / Gas Mark 4.
Rub flour and butter together until they resemble fine breadcrumbs.
Stir in the fruit and sugar.
In a separate bowl, beat the eggs and milk together.
Pour this into the flour and butter mixture and stir well to a soft batter.
Line cake tin with baking paper and pour batter into it.
Bake in centre of oven for 45 minutes.
Remove from oven and insert a skewer into the centre of the cake.
Remove skewer from cake and if it comes out clean, the cake is cooked, if not, return to oven for a further 5 minutes.
Check again and repeat until the cake is done.
Leave to cool for a few minutes then turn out onto a wire rack to cool completely.
Store in an airtight container.

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