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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 1 |
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Ingredients:
4 ounce(s) butter or margarine |
4 ounce(s) caster sugar |
2 eggs, lightly beaten |
2 ounce(s) glace cherries, washed and sliced |
4 ounce(s) mixed dried fruit |
8 ounce(s) self-raising flour, sifted |
Directions:
1. Line and grease a deep 18cm round cake tin. Cream the butter or margarine with the sugar until light and fluffy. Gradually beat in the eggs, adding a little of the flour to prevent curdling. Mix the dried fruit and cherries with a spoonful of the flour. Fold the remaining flour into the creamed mixture, then fold in the fruit. Spoon the mixture into the prepared tin.
2. Level the top of the cake and bake in a 180C oven for 1-1 1/4 hours or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 5 minutes, then turn out and cool completely on a wire rack.
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