LIGHT FRUIT CAKE
- 150 g self-rising flour
- 150 g nutty-wheat flour
- 225 g butter
- 225 g brown sugar
- 1 lemon rind, grated
- 5 extra large eggs
- 450 g mixed cake fruit
- 125 g glace cherries, chopped
- 30 ml golden syrup
Cream the butter, sugar and rind together.
Add the eggs one at a time, beat well after each addition.
Add the syrup.
Combine self-rising flour and nutty wheat flour. Add cherries and fruit to flour.
Add the creamed mixture. Mix well.
Spoon the mixture into a prepared bake tin or make individual cakes.
Bake at 160 ºC for 1 hour or till baked.
Photos and text by Freddie Kritzinger – The Bald Chef
Category:
