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.
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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.