| Apple Fruit Cake with Cider Recipe |
Ingredients |
- 225 g/ 8 oz/ 2 cups of self-raising flour
- 1 tsp of baking powder
- 75 g/ 2¾ oz of butter, cut into small pieces
- 75 g/ 2¼ oz of caster (superfine) sugar
- 50 g/ 2¾ oz of dried apple, chopped
- 75 g/ 2¾ oz/ 5 tbsp of raisins
- 150 ml of sweet cider
- 1 egg, beaten
- 175 g/ 6 oz of raspberries
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Direction
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- Grease a 20 cm/ 8 inch 1 cake tin (pan) and line with baking parchment.
- Sieve (strain) the flour and baking powder into a mixing bowl and rub in the butter with your fingers until the mixture resembles fine breadcrumbs.
- Stir in the caster (superfine) sugar, chopped dried apple and raisins, and mix well.
- Pour in the sweet cider and egg and mix together until thoroughly blended. Stir in the raspberries gently so they do not break up.
- Pour the mixture into the prepared cake tin (pan).
- Bake in a preheated oven, 190°C/ 375°F/ Gas Mark 5, for about 40 minutes until risen and lightly golden. Leave the cake to cool in the tin (pan), then turn out on to a wire rack. Leave until completely cold before serving.
Baking Tips
- If you don't want to use cider, replace it with clear apple juice, you prefer.
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