This is a nice fruity cake, not too heavy with or without the brandy!
Its a straight forward weigh and mix cake using melted butter.
Ingredients for 2 26cm x 8cm bar cakes
Preparation time:10 mins
Oven time : 45 mins
60g plain flour (1/2 cup)
120 g self-raising flour (1 cup)
400g mixed fruit (sultanas, raisins, currents…)
100 g glacé cherries, quartered
80g muscovado sugar (2/3 cup)
2 tbsp golden syrup
2 eggs, lightly beaten
80ml brandy/orange juice/cold tea
How to: Mix the flours, fruit and cherries together in a large bowl. In a pan melt the butter with the sugar and syrup until everything has dissolved. Combine the eggs and brandy in a small bowl using a fork. Add the egg and butter mixtures to the flours and stir until everything is just combined. Spoon the mixture evenly into two greaseproof paper lined loaf tins and bake for 45 mins at 180°C. Leave in tins for about 15 mins before turning out onto a wire rack to cool.
I decorated the bars by drizzling with lemon glacé icing – icing sugar and lemon juice mixed together to give a runny consistency.
These will keep for 2 weeks if wrapped up tightly!