Cut & Come Again Cake Mum’s
Ingredients
- 225 gr. (8 oz.) self raising flour
- Pinch of salt
- 110 gr. (4 oz.) butter
- 110 gr. (4 oz.) caster sugar
- 225 gr. (8 oz.) mixed dried fruit
- 2 eggs
- 2 tbsp. milk or more
- Preheat oven to 150°C.
- 2 x 450 gr. (1 lb.) loaf tins or 1 x 900 gr. (2 lb.) - greased, floured and base lined with baking parchment.
Method
This was one of Mum's favourite recipes which she got from Aunty Marion. She made it on an almost weekly basis - there was always one in her cake tin.
Sift flour and salt into a bowl. Rub in fat until it resembles breadcrumbs. Stir in caster sugar and mixed fruit.
Beat the eggs together in a measuring jug with the 2 tbsp. milk. Add to the mixture to make a soft, quite slack consistency, so that it drops very easily off the spoon (the secret of this cake!). Add more milk to get the right consistency.
Spoon into the tins and bake at 150°C. Check after 30 mins. When cake tester comes out clean, remove from oven.
Takes approx. 40-45 minutes.
Leave to rest in the tin for 10 minutes then turn out onto rack and cool. Leave a few hours before cutting (if you can!).