Every now and then, I get this yearning for fruit cake. There’s nothing like a slice of cake to keep your troubles at bay! This quick and easy mix recipe is super easy and oh, so delicious! It’s perfect with a cup of tea or coffee.
I used up some mincemeat that I had made in 2019. It was still so good and smelt fabulous with all the rum in it. For those of you who don’t eat eggs or have an egg allergy, you could substitute flax eggs instead. Flax eggs result in a “gluey” substance similar to egg whites. There are many recipes for flax eggs online.
One of the main ingredients in this recipe is condensed milk. That’s another thing I just love. It always comes in handy to have it, especially when you run out of milk. Or having a spoonful of it – now that’s something we are all guilty of!
Each oven is different and my cake was done in 11/2 hours. So, be careful and check the cake after one hour.
I had some of this cake left over and I stored it at room temperature in an air-tight container for about two weeks and it was as fresh as the day I made it. That’s saying something in the heat and humidity of Chennai.
PREP: 10 minutes COOK TIME: 2 hours
4 cups mixed dried fruit
1/2 cup water
1 cup self-raising flour
400 gms sweetened condensed milk
Line the base and sides of an 8 inch round cake tin with 3 layers of parchment, making sure that the paper is 2 inches above the edge of the tin.
Preheat the oven to 160C.
Place the fruit and water in a pan and bring it to a boil. Simmer for 1 minute uncovered. Remove from heat and cover. Cool to room temperature.
Stir the remaining ingredients into the fruit mixture and spoon it into the prepared pan. Bake in the oven for about 2 hours. Cover the cake lightly with foil and cool in the pan.