- 200g butter, softened plus extra for greasing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 200g dark muscovado sugar
- 3 eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 1 tbsp black treacle
- 200g self-raising flour
- 2 tsp mixed spice
- 1 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 2 eating apples, grated (approx 100g each)
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 300g mixed sultanas and raisins
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.
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.