Ingredients
4 oz. butter( or hard block marg. if you want to be dairy free)
4 oz. sugar – caster or brown
4oz. fruit or fruit and nut – can be any combination as long as the weight is right. I like date and apricot combo.
¼ pt. of milk. (lactose free can be used)
5 oz. S.R, flour
1 large egg,
1 lb. loaf tin ( inside top measurements about 7 ½ “ x 3 ½ “)
Method :-
Grease and line the loaf tin with greaseproof paper or just drop in a greaseproof loaf tin liner (much easier!)
Melt the butter, sugar, fruit and milk in a saucepan over a gentle heat, stirring until just well blended.(doesn’t take long) If you are using glace cherries in your mix and don’t want a pink cake just add the cherries at the end of the melting.
Allow to cool off the heat for about 10 mins.
Stir in a beaten egg and the sieved flour. At this point you can add some mixed spice or ground. ginger if liked. Mix well.
Put into loaf tin.
Bake for about 35 mins. at around 180 c/190 c or gas mark 4/5 ( depending on how your oven cooks)
So quick and simple – it has never let me down. Your only problem should be that it will get eaten too quickly.
Enjoy!