Easiest ever all-in-one fruit cake

Easiest ever all-in-one fruit cake

By
From
The Birthday Cake Book
Serves
10-12
Photographer
Laura Edwards

I cannot believe how simple this is! It is all made in one saucepan and requires no time or skill at all. It is also quite delicious.

Ingredients

Quantity Ingredient
100g unsalted butter, diced, plus more for the tin
60ml rum, plus 2–3 tablespoons extra (optional)
160g dark muscovado sugar
50g sultanas
50g currants
50g raisins
1 teaspoon mixed spice
2 teaspoons ground ginger
1 teaspoon bicarbonate of soda
1 egg, lightly beaten
250g self-raising flour, sifted

Method

  1. Preheat the oven to 150°C/fan 140°C. Lightly butter a 15 cm, 7.5 cm deep, round cake tin and line with baking parchment. Wrap the outside of the tin with a collar of brown paper (or even newspaper works well) and tie with string.
  2. In a largish saucepan, bring the butter, rum, if using, 160 ml water (220 ml if not using the alcohol), sugar, fruits, spices and bicarbonate of soda to a boil, stirring constantly. Cool down to blood temperature.
  3. Add the egg, stir well, then fold in the flour.
  4. Pour the batter into the prepared tin and bake for 50–60 minutes, or until a skewer emerges clean. Cool in the tin on a wire rack. When cold, prick all over with a skewer and sprinkle with the extra 2–3 tablespoons rum, if using. Allow it to soak in, then remove the papers.
  5. Wrap in baking parchment and foil and store until you wish to use it. This is not a very rich cake so it will only keep for a week or so.
Tags:
Baking
Cakes
Birthday
cake
sweets
dessert
sweet
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