Mary’s Fruit Cake
Mary’s Fruit Cake
A casserole dish can be extremely versatile. From meaty stews to moist cakes, these types of dishes are a must have in any bakers kitchen. This cake, cooked as an ordinary fruit cake and decorated with almonds or covered in marzipan or ready-made icing, is the perfect desert to treat your family and friends with this Christmas period. By far, one of the quickest and easiest festive cakes there is.
Ingredients:
· 500g mixed dried fruit
· 425g can crushed pineapple (drained)
· 50g glacé cherries, halved
· 125g butter or margarine
· 175g soft brown sugar
· 1 tsp mixed spice
· good pinch salt
· 1 tsp bicarbonate of soda
· 150g plain flour
· 150g self-raising flour
· 2 medium eggs, beaten
Method:
Oven: Fan 150ºC, 300ºF, Gas 2
Standard 160ºC, 325ºF, Gas 3
Line the casserole with a pre–shaped 20cm deep cake tin liner, or line with greaseproof paper.
Put the first six ingredients into a mixing bowl and microwave on high power for 3 minutes.
Mix well, then add all the remaining ingredients and mix again.
Transfer to the lined casserole and level the top (decorate with a few blanched almonds if it is to be a plain fruit cake).
Cook below the centre of the oven for approximately 1¼–1½ hours, or until a skewer inserted into the centre comes out cleanly.
Cool in the casserole for 10–15 minutes then turn out and cool thoroughly.
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