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.