As a big tea drinker, I do love a butter slice of good fruit cake as a morning snack. I’ve always bought my fruit cakes so worked up a recipe to use the raisins I had in the cupboard. This is such a simple, quick recipe you’ll be tempted to make it weekly! You can use any dried fruit, I might try it with a mixed dried fruit I usually use for my hot cross buns!
You will need:
- 250g self raising flour
- 130g unsalted butter at room temperature, diced
- 130g light soft brown sugar
- 3 eggs
- 2 teaspoons mixed spice
- 400g dried fruit – can be a single type like raisins or mixed
- 100ml milk
Preheat the oven to 150 degrees. Grease a 2lb loaf tin and line the long length with baking parchment.
Put all the ingredients except the fruit into a large bowl. With an electric whisk, combine the ingredients for a very short while, not longer than a minute. They should be well combined but not over mixed.
Add the dried fruit and with a wooden spoon, gently stir in so the fruit is well distributed through the mixture. Pour this into the loaf tin, even out the top and bake for 75 minutes.
Test the cake with a skewer, if it comes out clean the cake is done, if not leave in the oven for another 10 minutes.
When done, take the cake out and leave in the tin for a little while, then turn out onto a wire rack to cool completely. Store in an air-tight container for up to a week to maintain the moistness.