This article was written for Annabel & Grace, which is now part of Rest Less.
When I was out shopping in the supermarket this morning, I bought some dried cranberries, raisins and a pot of glace cherries because the tantalising image of a fruit cake had popped into my head.
This recipe is bombproof and tastes good – but because it has no alcohol in it, needs to be eaten within a few days. Shouldn’t be a problem!
Easy Peasy Fruit Cake
INGREDIENTS
225g self raising flour
110g soft butter
110g brown sugar
250g dried fruit
Medium egg
Semi skimmed milk, 5 tbsp
Teaspoon mixed spice (optional)
METHOD
Heat oven to 180 degrees (160 fan, Gas 4).
Rub the butter into the flour until breadcrumb texture, then add the sugar, dried fruit and mixed spice (if using). Stir with spoon until mixed.
Then mix in the egg and the milk to make a soft dropping consistency.
Plop into a 6″ round cake tin (or a 2lb loaf tin) and smooth the top. Sprinkle with demerara sugar.
Bake for 1 hour until a skewer comes out clean.
Cool on a wire rack.
Invite a friend over, make a cup of tea, cut a slice and munch away.