The following cakes use different methods giving them each a different texture, colour and taste. Dried fruit is excellent for fibre and apricots also contain healthy beta-carotene. Use mixed dried fruit, or any favourite combination of raisins, sultanas, currants and peel.
Mixed Fruit Cake
- 450g (1lb) mixed dried fruit
- 1 cup brown or white sugar
- 1 cup cold water
- 125g (4oz) margarine
- ¼ teaspoon bicarbonate of soda
- a few chopped glacé cherries (optional)
- 2 eggs
- 2 cups self-raising flour
- ¼ teaspoon mixed spice
- Put the fruit, sugar, water, margarine, bicarbonate and cherries into a pan.
- Place on the cooker and bring to the boil.
- Simmer for 2 to 3 minutes.
- Remove from cooker, stir and leave overnight (or for several hours).
Later, or next morning, heat oven to 165C (325F)
- Add the eggs, flour and mixed spice to the cold mixture.
- Mix thoroughly.
- Put into 7 or 8 inch lined cake tin (or large loaf tin).
- Bake in middle of oven for a ½ hour.
- Turn oven down to 150C (300F).
- Bake for a further 1 and ½ hours.
- Cool in tin slightly, then turn on to a wire rack.
The following large cake uses tinned apricots, a good store cupboard item, which give a lovely moistness to the cake. It can be baked in a shallow roasting tin or a large cake tin, lined with foil. Or use half the quantity to make a loaf tin sized cake.
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