Newest Review: ... I have found so far. Microwave cakes are not like oven cooked cakes, they will go dry quickly, so are best made 1 or 2 portions at a time ... more
Very Lazy Fruitcake
Member Name: moo2moo
Advantages: Incredibly quick and easy to make
Disadvantages: Served with butter and cheese its not particularly good for your waistline
Soft, moist and deliciously fruity with minimal hassle and very few ingredients any of which can be interchanged with pretty much anything similar to end up with a fabulous cake. It's the ultimate use for you store cupboard staples and the dregs from your tea pot. If you usually make tea in a mug it's as good an excuse as any to make it in a pot for once.
So step one make a nice cuppa and put your feet up and relax for a it. Once the tea remaining in the pot is too cool to drink you're ready to start.
1. Into a large bowl place 12 oz, (350g) of mixed dried fruit or sultanas or raisins or a mixture of those and cherries. It really doesn't matter what.
2. Add 7oz, (200g) of sugar again it really doesn't matter what type. Brown works best but if you've only got white sugar that works just as well too.
3. Pour in 12 fl. oz , of cool or cold tea.
4. Stir and cover. Leave for 12 hours to allow the fruit to soak.
5. Add 10 oz. (285g) of self raising flour or if you only have plain flour add 1 teaspoon of baking powder and half a teaspoon of bicarbonate of soda.
*Idiot warning* do not add baking powder or bicarb when using self raising flour.
6. Add 1 egg (or one desertspoon of honey if you suffer from egg allergies or haven't got any eggs)
8. Pour the resultant brown runny slop into a well greased 8" round cake tin or 2-lb loaf tin and place in the oven for 1 hour 45 minutes at 180 degrees C, 350 degrees F or Gas Mark 4.
Shamelessly adapted from a recipe first published in the 1970 edition of the Hamlyn All Colour Cook Book.
Summary: A stealthy way of getting children to eat dried fruit.
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