When time is at a premium around the Christmas time this Christmas cake is the ideal time-saving solution. The light, moist texture is also ideal for those who do not like the traditional heavier cakes.
Cream together 6oz – 175g Butter and 5oz – 150g soft brown sugar. In a small bowl beat together 3 eggs and add a little at a time to the butter mixture, adding a little of the flour with the eggs to stop curdling. Add the 7oz – 200g Self Raising flour (or plain flour with baking powder), 2oz – 50g glace cherries, 12oz – 350g dried fruits, 6oz – 175g raisins, a small tin of pineapples, chopped (not the juice), and 2 tblsp milk. Combine well.
Grease an 8″ – 20cm cake tin generously and line with greaseproof paper. Level out the mixture in the tin.
Place in a pre-heated oven, middle shelf, for 1 3/4 – 2 hours
325o – Gas Mark 3
When baked leave to cool in the tin overnight. Store in a tin with a lid until ready to decorate.
Note: Once cooled the cake can be decorated and eaten straight away but it will keep well.
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