Super simple fruit cake
280g dried mixed fruit (sultanas, raisins, currants, dried apricots, chopped dates etc).
140g dark muscovado sugar
110g butter or margarine.
1 heaped teaspoon mixed spice.
40g brandy or sherry (optional)
225g self-raising flour.
Half teaspoon bicarbonate of soda.
Half teaspoon baking powder.
2 large eggs, beaten.
2 tablespoons honey (optional).
2 handfuls chopped or flaked nuts (optional).
Place the fruit, sugar, butter, water, spices, brandy in a pan and bring to a gentle simmer for 5 minutes. Allow to cool.
Fold in the dry ingredients followed by the beaten egg.
Pour into a greased loaf or cake tin, bottom lined with parchment paper.
Cook in the middle of a pre-heated oven 180C, Gas 4 for 30 minutes.
Drizzle half the honey on top of the cake, scatter with nuts, drizzle with more honey .
Return to the oven for a further 15 minutes.
If using the nut topping, it is easier to use a loose-bottomed tin to avoid disturbing the topping when removing the cake.