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20 ratings

Recipe by Jane Hornby

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1. Video tutorial: Decorating a shooting star cake

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, salt 0.63 g

Latest comments and suggestions

Results 21-30

• yoshivalley

  10 June 2009

  yoshivalley commented on this recipe

  Absolutely delicious, loved by everybody, although it does need a lot longer to cook than recipe states!!

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• Alisar

  23 July 2009

  Alisar rated and commented on this recipe

  

  This is my favourite fruit cake recipe, really easy to make, I've made this loads of times and it always comes out perfect! I've used this recipe for birthday cakes, mini christmas cakes and a loaf cake - very versatile and goes down well with everybody who tries it.

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• weeble cooks

  29 July 2009

  weeble cooks rated and commented on this recipe

  

  I will make this cake regularly. It was very popular in our house!

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• MichelleW

  01 August 2009

  MichelleW commented on this recipe

  Made this quite afew times now, always comes out well. Very moist and light.

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• Jo Horne

  08 September 2009

  Jo Horne rated and commented on this recipe

  

  Wonderful cake! Easy to make and is a huge favourite round these parts now. Didn't have mixed spice so just made up using ginger and cinnamon and also added apricots. About to make another batch now :)

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• putush

  07 October 2009

  putush rated and commented on this recipe

  

  I made this once as is. It was a very nice cake to have in a tea party. Recently I used this recipe as a base to make my fruit spice cake with some brandy soaked dry fruits with cinnamon, nutmeg and all spice. It was brilliant, moist and yet light. Beautiful recipe.

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• sheilab

  09 October 2009

  sheilab rated and commented on this recipe

  

  A lovely cake, really moist and light. I used light brown sugar as I didn't have dark muscovado, and golden syrup instead of black treacle. I added a mixture of currants, sultanas, glace cherries and mixed fruit from a packet as that's what was in my store cupboard. The cake is sweet enough without icing, really delicious. I will try this again using dark brown sugar and black treacle. Definitely one to make for Christmas!

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• keithwilliamsmk

  06 November 2009

  keithwilliamsmk rated and commented on this recipe

  

  The first cake I've ever made, and at 60 that's not bad going! I am not a very confident cook and the fact that this took 1hr 45 mins instead of the 50 to 60 mins it says had me rather worried. But it was a great success! Have not iced it, that's a skill for another day, it's easily sweet enough as is.

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• skyebird

  17 November 2009

  skyebird rated and commented on this recipe

  

  Very lovely cake. I didn't have apples and used 200gm of leftover apple sauce. I think it's a bit light and crumbly for a Christmas cake but that might be the sauce that made it more moist. The method works perfectly.

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• markinessex

  19 November 2009

  markinessex rated and commented on this recipe

  

  Very nice cake indeed. This is the first fruit cake that I have made, and keeps well too.

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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, salt 0.63 g

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