What I really love about this is that it is relatively simple to make, it doesn't create much washing up, and the cake itself is so moist, it lasts for nearly a week (unless you scoff it before the week is up). Here is how I do it......
12 Oz Mixed Fruit
4 Oz Butter/ Baking Block
1 1/2 Tsp Bicarb
1 Mug Caster Sugar
1 Mug Water
1 Mug Self Raising Flour (Sieved)
1 Mug Plain Flour (Sieved)
2 Beaten Eggs
1. Place the fruit in a large saucepan, along with the water, butter, sugar and bicarb, yes it looks gross for the first few minutes, but it soon starts to smell really lovely and the fruit plumps up a bit as it takes on some of the liquid.
2. Bring this to the boil, and then simmer gently for 2 minutes.
3. Allow to cool for a couple of minutes.
4. Add the flour and beaten eggs.
5. Mix thoroughly and pour into a greased/ grease proof papered tin.
6. Bake at a temperature of 150 for an hour to an hour and a half. I use the stab it with a knife method to see whether it is done, if the knife comes out clean it is done.
5. Mix thoroughly and pour into a greased/ grease proof papered tin.
6. Bake at a temperature of 150 for an hour to an hour and a half. I use the stab it with a knife method to see whether it is done, if the knife comes out clean it is done.
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| The yummy fruit taking on the liquid. |
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| Serving Suggestion.. |
