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Recipe by Jane Hornby

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1. Heat oven to 180C/fan 160C/gas 4. Butter and line the bottom of a deep, round 20cm cake tin with greaseproof paper. Beat the first seven ingredients together in a large bowl (electric hand- beaters are best for this), until pale and thick. Using a large metal spoon, gently fold in the fruit until evenly combined.
2. Spoon the batter into the tin and bake for 50 mins-1 hr or until the cake is dark golden, springy to the touch and has shrunk away from the tin slightly. A skewer inserted into the centre will come out clean when it's ready. Cool completely before decorating. Will keep, wrapped in an airtight container or iced, for up to a week, or can be frozen un-iced for up to a month - defrost fully before decorating.

Per slice

350 kcalories, protein 4g, carbohydrate 51g, fat 16 g, saturated fat 9g, fibre 1g, sugar 18g, salt 0.63 g

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Ingredients

• 200g butter , softened plus extra for greasing
• 200g dark muscovado sugar
• 3 eggs , beaten
• 1 tbsp black treacle
• 200g self-raising flour
• 2 tsp mixed spice
• 1 tsp baking powder
• 2 eating apples , grated (approx 100g each)
• 300g mixed sultanas and raisins

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Difficulty and servings

Cuts into 12 slices

Preparation and cooking times

Prep 15 mins

Cook 1 hr

Ingredients

• 200g butter , softened plus extra for greasing
• 200g dark muscovado sugar
• 3 eggs , beaten
• 1 tbsp black treacle
• 200g self-raising flour
• 2 tsp mixed spice
• 1 tsp baking powder
• 2 eating apples , grated (approx 100g each)
• 300g mixed sultanas and raisins

Per slice

350 kcalories, protein 4g, carbohydrate 51g, fat 16 g, saturated fat 9g, fibre 1g, sugar 18g, salt 0.63 g

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