Fruit Cake
• Preheat the oven to 140C/fan120C/
gas mark.
For the cake
250g/9oz butter
350g/12oz light muscovado sugar
3 eggs
450g/ wholemeal self-raising flour
300g/ sultanas
300g/ 10 ½ oz currants
• Grease a 20cm round deep cake tin
and then line the base and sides.
To decorate
handful of almonds
handful of pecans
• Place the butter, sugar, eggs, flour
and dried fruit into a large bowl and
mix together for 2-3 minutes.
• Pour the mixture into the cake tin and
sprinkle with the almonds leaving a few
to decorate after the cake has cooked.
• Bake for 3 hours. Sprinkle with the
remaining almonds and pecans.
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