| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Fruits |
|
Cakes, Breads |
12 |
Slices |
INGREDIENTS
| 6 |
oz |
Soft light brown sugar |
| 6 |
oz |
Butter softened |
| 2 |
tb |
Malt extract * |
| 3 |
md |
Eggs, slightly beaten |
| 3 |
oz |
Wholemeal self raising flour |
| 1 |
ts |
Ground cinnamon |
| 8 |
oz |
Dried mixed fruit |
| 2 |
ts |
Caster sugar to sprinkle |
|
|
Spiced butter to serve** |
INSTRUCTIONS
*Malt extract is a dark syruup available in jars from most health food
shops. It gives a moistness & deliciously malty flavour to cakes. ** To
make spice butter, simply beat 1/2 tsp ground mixed spice into 75g/3oz
butter Preheat oven to 180C/360F Grease a 2lb loaf tin and base-line with
greased greaseproof paper. Place the brown sugar, butter and malt extract
in a large bowl and beat well until pale & fluffy. Gradually beat in the
eggs, 1 Tbsp at a time. Sift the flours and cinnamon into the creamed
mixture (making sure any bran remaining in the sieve from the wholemeal
flour is also tipped into the bowl.) Using a metal spoon, gently fold in
the flours and cinnamon, followed by the dried fruit. Spoon the mixture
into the tin. Bake in the oven for 1 hr. 10 min. until a skewer inserted
into the cake comes out clean. Cover the top of the cake if it is browning
too quickly. Leave to cool in the tin for 5 min. then turn out on to a cake
rack and allow to cool completely. Sprinkle with sugar and serve with
spiced butter if liked.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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