I feel like sharing today so here is a great cake recipe. Because you are worth it!
To bake this cake, you will need a 7″ (18cm) square or 8″ (20cm) round cake tin (the type with the push out bottom is easiest to use).
• 120g/4oz Butter
• 170g/6oz Sugar
• 340g/14oz Dried fruit – this can be a mixture of raisins, sultanas, cherries, peel… whatever you fancy! (I just use all sultanas)
• 225ml/8floz Water
• 1tsp Bicarbonate of soda
• 1 tsp Mixed spice
• 2 Beaten Eggs
• 120g/4oz Plain flour
• 120g/4oz Self-raising Flour
• Pinch of Salt
1. Preheat the oven to 350°F/180°C/Gas Mark 4
2. Prepare the tin by applying a thin layer of margarine and lining with two layers of greaseproof paper.
3. Put the margarine, sugar, fruit, water, bicarbonate of soda and mixed spice in a saucepan over a moderate heat. Bring to boil and simmer for 1 minute.
4. Pour into a mixing bowl and allow to cool*.
5. Add eggs, flour and salt to cooled mixture. Mix well and pour into prepared tin.
6. Bake for about one and a quarter hours. You may need to put brown paper over the top if cake starts to singe before it is cooked throughout.
7. Cake is ready when an inserted skewer comes out clean – leave to cool on a wire rack.
This is a very forgiving recipe; you don’t even have to be very precise with the measuring out.
The cake should keep for a couple of months wrapped in tin foil in a tin, and can be ‘spiked’ with brandy or whatever you fancy before being covered in marzipan and icing for Christmas.
Or, if you are like me:
you can eat it straight away if you want to, without even waiting for it to cool completely.
*You need to allow the mixture to cool because if it is still very hot when you add the eggs, they may cook straight away, and the cake won’t rise properly.