If you’re the type of home cook who hates the sticky and precise world of baking, as I do, then this is the cake recipe for you. It’s easy-peasy; mix your dry ingredients, mix your wet ingredients, mix them together. Bake. Eat.
Ingredients
- 450g self-raising flour
- 225g caster sugar
- 225g butter
- ½ tsp salt
- 1 tsp mixed spice
- 125g sultanas
- 125g currants
- 100g glacé cherries
- 2 free-range eggs
- 240ml whole milk
Method
- Sift the flour into a large mixing bowl along with the salt and ground spices. Rub butter into the flour until it resembles coarse breadcrumbs, then add the caster sugar.
- Toss the dried fruit in a little flour (this stops the fruit from sinking to the bottom of the baking tin) and add to the mixing bowl.
- Beat the eggs into the milk and mix well with the dry ingredients.
- Spoon into a greased 8″ (20cm) square tin and cook at 160°C (140°C fan) for 2 hours. Leave to cool in the tin for about 15 minutes before removing. It’s best eaten on the day you bake it, but it will keep very well in a tin for about 2 days. It also freezes quite well; just wrap in greaseproof paper and foil.
Makes 20-25 portions.
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