Saturday, 7 September 2013

Old fashioned fruit loaf cake

I have mentioned previously that Mr Lancashire Food has joined a walking club, so this week I had a special request for a buttery fruit cake, that would survive being in a rucksack for a couple of hours. So this is an old fashioned fruit cake, the type that your granny used to make for afternoon tea, seriously it would be great with tea or coffee though and keeps fantastically  wrapped in foil. In my humble opinion its better kept a few days before eating in fact.

What you need
  • 175g soft butter
  • 75g caster sugar
  • 3 tbsp runny honey
  • 3 eggs - beaten
  • 225g self raising flour
  • 125g - dried fruit of your choice (raisins, currants, sultanas, etc)
  • 3 tbsp milk
  • 2lb loaf, lined 
What you do
  • Pre heat the oven to 180c
  • Cream the butter and sugar together, once light and fluffy slowly add the eggs, adding a little of the flour if needed to prevent curdling
  • Now mix the rest of the ingredients, adding a little more milk if needed if the mixture is very dry.
  • Spoon your mixture into the lined loaf tin and smooth level
  • Bake for approximately 50 -60 minutes, until golden, well risen and tested cooked with a skewer.
  • Cool initially in the tin and then cool on a wire rack.

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