What a week. Work mad, kids deranged, parents crazy, #royalbaby watch gone into overdrive, relentless heat, Leah (she of pink lipstick fame – just wait for the Rimmel contract) won The Apprentice, my lovely son has read the whole of the BFG – and it’s only Thursday. It was our wedding anniversary this week, too, and I am ashamed to say we didn’t celebrate at all, other than to open a bottle of champagne we happened to have. Must try harder next year.
So, anyway, I know it’s hot, but what better than a slice of fruitcake and a cup of tea in the shade come 4pm on a Saturday afternoon, along with a good novel and no kids around? (yeah, dream on…)
Whenever I used to think about making a fruitcake I would push it to the back of my mind, thinking it would take too long. HOWEVER I have recently developed a recipe for a really quick tasty cake that is so easy and so delicious you will be thanking me forever. I recently made one and took it to work with me – we are an office full of cake aficionados – and it got the thumbs up, so I am sharing it here. The kids also love it – a slice in the old packed lunch goes down a treat.
For the best result, you need to make it the day before you eat it; so whip it up on Saturday morning when the kids are watching cartoons, ready for tea on Sunday afternoon. Mmmm.
If you can’t eat the whole thing in one go, cut it in half and freeze the other half! It freezes really well.
Note: If you have the time (and the inclination), the fruit is good pre-soaked, so it has a chance to plump up. Simply put the dried fruit into a Pyrex bowl, make two strong mugs of Earl Grey tea and pour over. Allow to steep for a couple of hours.
225g soft brown sugar
8fl oz milk
450g mixed dried fruit (raisins, currants, sultanas, chopped dried dates, peel)
3 eggs, beaten
450g self-raising flour
1/2 tsp mixed spice
- Preheat the oven to 340°F/170°C/150°C fan
- Melt the butter and sugar in a large saucepan and add the milk and dried fruit, stir and warm through until molten, then pour into a large Pyrex bowl
- Add the rest of the ingredients, and mix well
- Pour the mixture into a greased and lined 8” Springform cake tin (yes, it really is this easy)
- Bake for 1 hour, then remove from the oven and cover with tin foil
- Bake for a further 45 minutes and then check with a skewer; stick into the middle of the cake and remove. If the skewer is clean, it is done, but if there’s any uncooked mixture on the skewer bake for 5 more minutes
- Cool in the tin on a wire rack and once cool, store in an airtight container
Sit under tree, pour tea, devour cake. Repeat.