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Easy fruitcake

Super-simple fruitcake on stand

Easy fruitcake

Name: Easy fruitcake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Ingredients: 175ml flavourless oil plus extra for greasing; 100g light brown muscovado sugar; 2 eggs beaten; 225g plain flour; 1 tsp baking powder; 1 tsp ground cinnamon; ½ tsp allspice; ½ orange juiced; ½ lemon juiced; 200g mixed dried fruit; 200g apricot jam; icing sugar for dusting

Good Food team

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Serves 8

Easy

Prep: 20 mins

Cook: 25 mins

A star rating of 3.4 out of 5.18 ratingsRate

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This easy fruit cake by one of our younger readers, Bree Hamilton, is simple, uses storecupboard ingredients and is perfect for a quick winter pick-me-up

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Ingredients

Nutrition

Units:

MetricUS

175ml flavourless oil

plus extra for greasing
100g light brown muscovado sugar
2 eggs

beaten
225g plain flour
1 tsp baking powder
1 tsp ground cinnamon
½ tsp allspice
½ orange

juiced
½ lemon

juiced
200g mixed dried fruit
200g apricot jam
icing sugar

for dusting

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Nutrition: per serving

kcal505
fat23g
saturates4g
carbs67g
sugars45g
fibre2g
protein5g
salt0.3g

Method

step 1

Heat oven to 160C/140C fan/ gas 3. Grease and line the base of two 20cm springform cake tins with baking parchment.
step 2

Stir together the oil and sugar, add the eggs, flour, baking powder, spices and juices, and mix thoroughly with a wooden spoon until pourable and reasonably runny. Gently fold in the fruit, then divide the batter evenly between the tins. Bake for 20-25 mins or until a skewer inserted in the centre comes out clean, then leave to cool.
step 3

When cool, remove from the tins and sandwich the cakes together with jam. Sieve some icing sugar on top to serve.

Recipe from Good Food magazine, December 2016

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A star rating of 3.4 out of 5.18 ratings

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