If you’ve got homegrown fruit to use up, try our easy-peasy fruit cake recipe. You can choose to use lovely ripe apples, plums, blackberries or even adapt the recipe to make a lemon drizzle cake. We made it twice, once with apples and then with plums. Both cakes were delicious!
Ingredients
Autumn Fruit – 10 ripe plums, or 3 or four apples. Cut them into slices or segments. For the plums remove the stones. For the apples core them, then remove the skin and slice up when you have made the cake-mix.
6oz (or 200g) self-raising flour
1 teaspoon of baking powder
6oz (or 200g) butter or blended margarine
6oz (or 200g) sugar – golden granulated is lovely
3 large eggs
2-3 tablespoons of milk
Tablespoon of demerara sugar
Tip – take the butter/margarine out the fridge and let it reach room temperature, it makes it so much easier to mix the cake-mix.
NB. Use either ounces or grams, the important thing is to have roughly equal quantities of flour, sugar and butter.
Method
- Line a loaf tin with greaseproof paper. Preheat the oven to 180c/160c (fan oven) or gas Mark 4.
- Sieve the flour and baking powder into your mixing bowl. Then add all the ingredients (except the fruit and the demerara sugar) to the mixing bowl and combine them together using a large spoon, to create a thick batter.
- Spoon about half of the cake mix into the loaf tin. Then add half of your fruit. If using apples slice them up and use them quickly to avoid them going brown.
- Using a spatula add the rest of the cake mix to the loaf tin on top of the fruit layer.
- Arrange the rest of the fruit on the top of the cake and sprinkle the demerara sugar over the top.
- Place the loaf tin onto a baking sheet and bake in the oven for 40-50 minutes or until cooked.
- Turn out onto a cooling rack and allow to cool.
- Eat warm with Greek yoghurt, ice-cream or on its own.
