This cake is a good mix of ‘easy’ + ‘Xmas-spice-fruity combo’.
And with molasses and not too much sugar I call it health food. Actually I’ve been known to call it breakfast!
It’s not a long lasting cake but never needs to be!
675 g mixed fruit
450 ml water
150 ml oil (rice bran)
350 g wholemeal self-raising flour
1 Tbl molasses
1 lemon, zested
2 tsp ground mixed spice
75 g raw brown sugar
3 Tbl sherry or rum
- Heat the oven 150.
- Grease and line a round cake tin.
- Mix all the ingredients, except the sherry and beat well until evenly mixed.
- Bake for about 1 1/2 to 2 hours until risen and firm to touch.
- Allow to cool slightly in the tin, then spoon the sherry over the top and leave in the tin until completely cold.
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