This really is an easy recipe: almost impossible to get wrong, the only time it didn’t work (and I’ve made it dozens of times) is when I baked it during a raging hang-over… It produces a rich, moist and dark fruit cake that also keeps very well. It does need a little preparation time, though, as the fruit is best if left to soak overnight. The fruit can be varied according to what you have in the cupboard / what you fancy, as can the liquid you soak the fruit in (I used apple juice today, but normally use whisky).
Ingredients:
4oz / 100g margarine
6oz / 150g sugar (any sort)
4oz / 100g dried fruit
8 fl oz water
1 tssp bicarbonate of soda
1/2 tssp mixed spice
Whole nutmeg (grate to taste)
2 beaten eggs
8oz / 200g self-raising flour
Method:
Boil the margarine, sugar, fruit, water, bicarb and spices for about 10 minutes (until the marg is melted, the bicarb has stopped bubbling and the mix dark and glistening). Allow to cool for about an hour. Stir in the eggs and flour and mix well. The mix will be quite runny and lumpy – don’t worry! Pour into a prepared / silicone tin (I prefer a loaf tin for this recipe). Bake in the oven at 180 degrees for about 90 minutes or until a skewer comes out clean (after about 30 minutes place some greaseproof or brown paper over the top of the cake to prevent burning before it is cooked). Turn onto a wire cooling rack until cold, slice thickly and serve with a good cup of tea.
Enjoy!
apuddingaday 