Something like coffee mousse cake is good as an after-dinner dessert. There’s cake that’s good for breakfast (like a cobbler bursting with cereal, fruit & nuts). These fruitcake slices were just made to have with a mid-afternoon cup of tea. They’re sweet, sticky, fruity and delicious!
Cakes & Bakes: fruitcake slices
Ingredients
- 200 g/7oz butter cubed
- 150 g/5 muscovado sugar
- 100 g/ 3½oz demerara sugar
- 200 g/7oz sultanas
- 200 g/7oz raisins
- 100 g/ 3½oz currants
- 250 g/9oz self-raising flour
- 2 eggs
Instructions
- Preheat the oven to 180ºC/350F/Gas Mark 4
- Lightly grease or line the base of an 18cm/7inch square cake tin with baking paper
- In a saucepan, add the cubed butter and sugars. Heat gently and stir until the sugar has dissolved
- Set aside and allow to cool
- In a mixing bowl, combine the dried fruit, flour and eggs
- Add the cooled butter & sugar mixture to the bowl and combine
- Turn the mixture out into the cake tin, flattening it down & getting it into the corners with the back of a serving spoon or spatula
- Put into the oven and bake for 25-30 minutes or until the top is lightly browned
- Allow to cool in the tin then cut into squares or finger-shaped slices
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