Wednesday, 10 August 2011


This lovely, almost fat-free fruit cake is cheap and easy to make as well. It divides into 12 chunky pieces and mixes in one bowl. Before you begin, note that the dried fruit needs to be soaked for at least 2 hours (or left overnight). You will need a 1kg size loaf tin to cook this cake in.
Ingredients: 1 tea bag, 300ml boiling water, 300g dried mixed fruit*, 175g dark brown sugar (actually any sugar will do but the cake may just be a little paler), 2 eggs, 225g wholemeal SR flour, 1 tsp mixed spice, 1 tsp baking powder.
* you can use up any dried fruit you happen to have - including mixes of sultanas, apricots, raisins etc., just as long as the combined weight is still 300g.
Method: Preheat your oven to 180 deg/Gas mark 4. Soak the teabag in the 300mls boiling water in a jug for 10 minutes, while you grease and line your loaf tin. Squeeze out teabag and discard. Put dried fruit in a mixing bowl and add the tea. Cover and leave for 2 hours. Mix the eggs and sugar into the fruit. Weigh out the flour, adding the mixed spice and baking powder and lightly stirring in the scale pan to mix. Mix flour into the fruit mixture and stir well. Spoon into baking tin, level and cook for 45-50 minutes until a skewer will come out clean. Allow to cool (just enough so you can handle it) before removing from tin and leaving to cool completely on a cooling rack.
To slice I always cut this cake into 6 big slices then cut each slice in half (from top to bottom). it's easier this way as the cake has so much fruit in it that cutting 12 thin slices is difficult.

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