Ooo fruity!

Today was full of revision and revision means brain food which today consisted of a delicious fruit, zesty and aromatic cake I made last night. My recipe has far less sugar than usual fruit cake recipes because I think the raisins make the cake plenty sweet enough.

Ingredients 

150 g plain flour

150 g self raising flour

150 g soft brown sugar

250g margarine

Grated rind of 1 orange

Grated rind of 1 lemon

5 eggs

½ tea spoon vanilla essence. 

500g dried mixed fruit

1 teaspoon cinnamon 

Method

- Grease a loaf tin with grease proof paper

- Sieve the flours and cinnamon in to one bowl. 

- In another bowl cream together the margarine, sugar, vanilla essence, orange zest and lemon zest until the mixture is pale and creamy. 

- Add the eggs a little at a time to the margarine mixture, beating well after you add each egg. 

- Fold in the flour into the margarine mixture. 

- Fold in the fruit mixture, making as few folds as possible to incorporate the fruit. 

- Turn the mixture into the prepared tin and bake in a pre-heated oven at Gas Mark 2 for 2 1/2 hours or until a skewer inserted into the centre of the cake comes out clean. 

-Remove from the oven and leave to cool in the tin for 10 minutes. 

- Turn it out onto a wire rack and leave to cool. 

Enjoy with a large mug of soy hot chocolate. 

xxx