This light cake keeps well in a cool place for one month or it can be frozen. It’s also economical — no added butter or sugar. For a festive look, blanched almonds or glacé cherries can be placed on top before baking.
|1 kg||Dried fruit, mixed (Main)|
|2 ½ cups||Pineapple juice (Main)|
|2 tsp||Vanilla essence|
|2 tsp||Mixed spice, ground|
|3 medium||Eggs, lightly beaten|
|3 cups||Self raising flour|
AdvertisementAdvertise with NZME.
- Place the fruit in a large mixing bowl. Add the pineapple juice and mixed spice. Soak overnight.
- Preheat the oven to 150C. Lightly oil a 23cm cake pan and line with baking paper.
- Add the vanilla essence and eggs to the fruit then stir in the flour. Pour into the prepared pan. Smooth the top with a wet hand.
- Bake for about 2½ hours or until a skewer inserted in the centre comes out clean. Remove and cool. To add a little festive flair, the cake could be brushed with brandy or port while still warm.