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Light Fruit Cake 250g cold but­ter 500g cake flour 1 tea­spoon bak­ing pow­der 250g light brown sugar 250 small cur­rants 250g fat yel­low sul­tanas 200g red glacé cher­ries 1 egg 175ml milk 3 ta­ble­spoons white vine­gar 1 tea­spoon bi­car­bon­ate of soda Rub the but­ter into the flour to re­sem­ble coarse bread­crumbs. Be care­ful that the but­ter does not oil (melt). Add the sugar, the bak­ing pow­der and the dried fruit. Add the vine­gar to half the milk, then beat in the egg. Warm the re­main­ing milk and quickly stir in the bi­car­bon­ate of soda. Stir both the milk mix­tures into the flour fruit mix­ture and mix well. Pour into a greased and pa­per-lined cake tin (or an in­ter­est­ing Bundt tin) and bake for 45 min­utes at 190°C and there­after for an­other 30 min­utes at 150°C.

Test to en­sure it is cooked through be­fore re­mov­ing, cool­ing in the tin and turn­ing out. Serve dusted with ic­ing sugar.

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