Rainy Day Fruitcake

fruitcakeAlright, not strictly dinner. More like tea. But needs must when the devil drives. You can only spend so many afternoons with your cherub(s) sat watching The Incredibles. This is easy enough, so easy in fact that I wouldn’t even bother with setting up my food processor as I might with a lot of cakes. This is also a rewarding cake for little hands, given the rubbing in and stirring that is required.

  • 200g self raising flour
  • 100g caster sugar
  • 100g dried fruit
  • 100g butter, softened to room temperature
  • 1 tsp finely grated lemon rind
  • 1 egg
  • 5 tbsp milk

Preheat the oven to gas 3. Line either a 1lb loaf tin or a 15cm cake tin with greaseproof paper.

Sieve the flour into a large bowl. Add the butter and rub in with your fingers until you have what appears to be very fine breadcrumbs. Stir in the fruit, sugar and lemon and then add the milk and eggs and stir until you have a batter. Don’t beat, don’t overstir, just combine until everything is mixed together. Pour into the lined baking tin and put on the middle shelf in then oven. Cook for 90 minutes. Although, in my rather hot oven, I check at 70, 80 & 90. Cake is cooked when a skewer comes out completely clean.


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