Muddle-headed Kay (mhw) wrote,
Muddle-headed Kay
mhw

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Very Easy Fruit and Nut Cake

A deliciously moist semi-rich cake that will keep for a couple of months if wrapped in foil and stored in a sealed cake tin. It needs very little equipment to make, and quantities needn't be exact; it's simple enough for the kids to make it with a little supervision. Good for everyday tea-times, or you can feed it with booze and then ice it as a basic Christmas cake.

This cake was much enjoyed by Justin's workmates when I baked it a few weeks ago.

350 g sultanas or other dried fruit
175 g light brown sugar
125 g butter or margarine
50 g walnuts or other nuts if preferred, chopped
3 ripe bananas, peeled and sliced
1 tsp bicarbonate of soda
1 tsp mixed spice
pinch salt
225 ml water

2 large eggs

150 g plain flour
150 g self-raising flour

Preheat the oven to moderate (Gas 4, 180 C, 350 F). Grease and line a deep 8-inch round cake tin.

Put everything except the flour and the eggs into a large saucepan. Bring to the boil, then reduce the heat and simmer for 5 minutes, stirring occasionally. Remove from the heat and cool to room temperature - put the pan into a bowl of cold water if you're in a hurry! If you don't cool the mix, the eggs will cook too quickly and spoil the rising of the cake.

Beat the eggs until pale and foamy.

Add the flour to the pan and stir to incorporate thoroughly. Fold in the eggs. Pour the cake mix into the cake tin.

Bake in the middle of the oven for 75 to 90 minutes until a metal skewer comes out clean. If the top of the cake browns too quickly, cover it with baking foil to prevent scorching. Remove the cake from the tin and cool on a wire rack.
Tags: cake, recipe
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