Quick and Easy Fruit Cake
Created | Updated Nov 13, 2002
It can be satisfying to put in all the effort and involvement of making a serious cake for a special occasion, but there are times when its just easier to churn out a quick cake.
This makes quite a moist cake, its not as heavy as a traditional fruitcake.
You will Need:
7" (18cm) square or 8" (20cm) Round Cake Tin (The type with the push out bottom is easiest to use.)
Ingredients120g / 4oz Margarine
170g / 6oz Sugar
340g / 14oz Dried Fruit (a mixture of Raisins, Sultanas, Cherries, Peel. Whatever you fancy.)
225ml / 8floz Water
1tsp Bicarbonate of Soda
1htsp Mixed Spice
2 Beaten Eggs
120g / 4oz Plain Flour
120g / 4oz Self Raising Flour
Pinch of Salt
Method
Preheat the oven to: 350ºF 180ºC Gas Mark 4 (Middle bottom right hand oven of a 4-door Aga, if you be that lucky.)
Prepare the tin by applying a thin layer of margerine and lining with two layers of greaseproof paper
Put margarine, sugar, fruit, water, bicarbonate of soda and mixed spice in a saucepan over a moderate heat. Bring to boil and simmer for 1 min.
Pour into a mixing bowl and allow to cool.
Add eggs, flour and salt to cooled mixture. Mix well and pour into prepared tin
Bake for about 1.25 hrs. You may need to put brown paper over the top if cake starts to singe before it is cooked throughout.
Cake is ready when an inserted skewer comes out clean
Leave to cool on a wire rack. Eat
This is a very forgiving recipe, you don't even have to be very precise with the measuring out.
It 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.
To spike a Cake:
You take a skewer and insert it into the cake about a dozen times in an evenely spaced pattern. Then you pour a tablespoon or two of brandy over the surface of the cake. It is wrapped up in tin foil and left for a few days, then more alcohol is poured over, and it is wrapped up and put away again.
It can be given several doses, depending on preference, and wether you have any brandy left.
