This cake suits me fine, because it does not contain alcohol, it does not contain nuts, and it doesn’t require pre-soaked fruit (please also scroll down for my one-day soak recipe for the same recipe). All one has to do is mix with a wooden spoon, and bake!
It’s that simple!
QUICKMIX CHRISTMAS FRUIT CAKE
100 gram self raising flour
50 gram castor sugar
75 gram currants-sultanas, mixed peel, etc.
3 tablespoons milk
50g soft butter + 1 tablespoon sugar
1. Sift the self-raising flour and a pinch of salt together into the mixing bowl.
2. Add 50g sugar
3.Clean the dried fruit by putting it into a strainer with a little flour and shaking it over the sink.
4. Add the fruit to the mixing bowl.
5. Break in the egg and add 3 tablespoons milk
6.With a wooden spoon gently mix everything together thoroughly.
7. Preheat oven to 180 degrees on Bake mode.
8. Grease and flour a 6 inch cake tin while the oven heats.
9. Bake for 35 to 45 minutes until a skewer inserted in the middle of the tin comes out clean.
Before the cake has a chance to cool down properly, invert it onto a cooling rack.
Make tiny holes on the cakes surface
Mix the 50 soft butter with the tablespoon of sugar and pour it over the cake.
Let cool completely before you store it.
When storing remember to wrap thoroughly.
www.thekeybunch.com Christmas Delights
RECOMMENDED – ADD FRUIT SOAKED FOR A DAY
Notice the rich colour in this picture. I used the very same recipe, but I soaked the fruit for a day in Lemon Tang. When it was time to add the fruit in, I simply squeezed out the excess liquid and proceeded as per the recipe, by rolling it in flour, sifting it and adding it to the cake.
The colour comes from the leftover liquid. I mixed melted butter into it, and poured it all over the cake, for an extra moist cake, with this lovely colour!
Truly a cake that is high on taste, and low on effort!