This cake is unbelievable - just three ingredients and you get a fruity, moist cake. It's not a connoisseur's cake but it more than does the job for almost zero effort and minimal expense, so it's perfect if you're away at the bach or on a shoestring budget. Of course you can add spices to vamp it up.
|1 kg||Dried fruit, mixed (Main)|
|2 ½ cups||Milk|
|2 ¾ cups||Self raising flour|
|1 sprinkle||Icing sugar, optional|
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- Place dried fruit in a bowl, cover with milk and leave to soak overnight in the fridge. The next day, preheat oven to 160C fanbake and line a medium (23cm diameter) springform cake tin with baking paper.
- Stir flour into fruit mixture until evenly combined and smooth into prepared tin. Bake until it is risen, set and golden and a skewer inserted into the centre comes out clean (check after about 1¼ hours and return to oven for a little longer if needed).
- Cool in the tin before turning out. Stored in an airtight container, it will keep for 3-4 weeks. If desired, dust with icing sugar just before serving, using paper doily cut-outs or snowflake stencils to create festive patterns.
More Christmas cakes from Annabel
For more great Annabel Langbein recipes see her summer annualA Free Range Life: Celebrate Summer!(Annabel Langbein Media, $24.95) or visitannabel-langbein.com