ECONOMICAL FRUITCAKES

MAKES 8 / PREPARATION: 15 MINUTES / COOKING: 45 MINUTES

1 packet (375g) mixed dried fruit

60ml ( ¼ c) water

60ml ( ¼ c) cooking oil

125ml (½c) sherry

1 egg, lightly beaten

1 packet (470g) carrot cake mix

1 packet (100g) almonds

Preheat the oven to 160°C. Lightly grease and line an eight-hole mini-loaf pan with baking paper.

1 Add the fruit, water

and oil to a large saucepan. Bring to the boil then reduce heat and simmer, uncovered, for 5 minutes. Remove from the heat.

2 Using a wooden spoon, stir the sherry and egg into the fruit mixture.

3 Add the cake mix and almonds and mix well.

4 Fill the prepared loaf pan and smooth the surface. Bake for 35-40 minutes until cooked or when a test skewer inserted into the middle of a loaf comes out clean. Set aside to cool in the pan then remove and store in an airtight container.