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EASY
PEASY FRUIT CAKE
Ingredients
8oz self-raising flour
½ level teaspoon ground mixed spice
Pinch of salt
4oz soft brown sugar
10-12 oz mixed dried fruit
2 oz glace cherries quartered
2 medium eggs
4 fl oz oil
4 fl oz milk
½ teaspoon almond essence
1 oz Demerara sugar
7" square or 8" round cake tin lined with baking parchment
Method
Set the oven to cool, Gas Mk 2 or 150C. Sift the flour, spice
and salt into a mixing bowl. Add the rest of the ingredients,
except the Demerara sugar. Either beat with a wooden spoon for
3 -4 minutes until well mixed or use an electric mixer and beat
for 1- 2 minutes.
Turn the mixture into the tin, sprinkle with the Demerara sugar,
and bake just above the centre of the oven for 2 hours, or until
a skewer comes out clean after being inserted into the cake.
Remove the cake from the oven and leave to cool in the tin before
turning out.
To freeze - wrap the cold cake in baking parchment, then foil,
and freeze for up to 3 months.
STRAWBERRY
NECTAR
Ingredients
8 oz strawberries
4 tsps clear honey
½ pint sweet white wine (chilled)
4 tbsps double cream
1 tbsp milk
Method
Wash strawberries, dry on kitchen paper, reserve 4 with hulls
for decoration. Remove hulls from the remainder and cut in half.
Divide between 4 small wine glasses. Add 1 teaspoon of honey to
each glass, and then almost fill the glass with chilled wine.
Place cream and milk into a basin and whisk together until cream
just holds its shape. Top up each glass of strawberries with cream
and a whole strawberry. Serve immediately.
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