Recipes - Crunchy Fruit Cake Recipe

Ingredients

100 g of butter, softened

100 g of caster (superfine) sugar

2 eggs, beaten

50 g of self-raising flour , sieved (strained)

100 g of polenta (cornmeal)

1 tsp of baking powder

225 g of mixed dried fruit

25 g of pine kernels (nuts)

grated rind of 1 lemon

4 tbsp of lemon juice

2 tbsp of milk

Grease an 18 cm/ 7 inch cake tin (pan) and line the base with baking parchment.
Ina bowl, whisk together the butter and sugar until light and fluffy.
Whisk in the beaten eggs a little at a time, whisking well after each addition.
Fold the flour, baking powder and polenta (cornmeal) into the mixture until well blended.
Stir in the mixed dried fruit, pine kernels (nuts), grated lemon rind, lemon juice and milk.
Spoon the mixture into mixture from Step 1 the prepared tin (pan) and level the surface.
Bake in a preheated oven, 180°C/ 350°F/ Gas Mark 4, for about 1 hour or until a fine skewer inserted into the centre of the cake comes out clean.
Leave the cake to cool in the tin (pan) before turning out.

To give a snore crumbly light fruit cake, omit the polenta (cornmeal) and use 150 g of self-raising flour instead.

	Crunchy Fruit Cake Recipe

	Ingredients 100 g of butter, softened 100 g of caster (superfine) sugar 2 eggs, beaten 50 g of self-raising flour , sieved (strained) 100 g of polenta (cornmeal) 1 tsp of baking powder 225 g of mixed dried fruit 25 g of pine kernels (nuts) grated rind of 1 lemon 4 tbsp of lemon juice 2 tbsp of milk Method Grease an 18 cm/ 7 inch cake tin (pan) and line the base with baking parchment. Ina bowl, whisk together the butter and sugar until light and fluffy. Whisk in the beaten eggs a little at a time, whisking well after each addition. Fold the flour, baking powder and polenta (cornmeal) into the mixture until well blended. Stir in the mixed dried fruit, pine kernels (nuts), grated lemon rind, lemon juice and milk. Spoon the mixture into mixture from Step 1 the prepared tin (pan) and level the surface. Bake in a preheated oven, 180°C/ 350°F/ Gas Mark 4, for about 1 hour or until a fine skewer inserted into the centre of the cake comes out clean. Leave the cake to cool in the tin (pan) before turning out. Baking Tips To give a snore crumbly light fruit cake, omit the polenta (cornmeal) and use 150 g of self-raising flour instead.

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