Fresh fruit cake
Fresh Fruit Cake
- 170g self-raising flour (or 170g plain flour and 2tsp baking powder sifted together)
- 170g butter (at room temperature)
- 170g caster sugar
- 1 tsp cinnamon
- 2 eggs
- 1 cooking apple cored, peeled and sliced into thick slices (or a punnet of raspberries, strawberries or blueberries)
- Beat all the ingredients together with a mixer or wooden spoon
- Put half of the mixture at the bottom of a cake tin (pref. loose bottomed)
- Lay the fruit on top
- Blob over the rest of the cake mixture
- Bake at 180 deg C for approx. 45 minutes
- Leave to cool for around 10 minutes before turning out of the tin
- Eat sliced as a cake or as a pudding with custard or ice-cream