Easy-Mix Fruit Cake

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!

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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

Ingredients

4 cups mixed dried fruit

1/2 cup water

1 cup self-raising flour

1 egg

400 gms sweetened condensed milk

Instructions

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.

Grandma’s Seed Cake

A traditional British cake, it has a very distinctive flavour. You might think this is dated or old-fashioned but once you taste it, then you will definitely give it a thumbs up.

The caraway seeds give it an amazing aroma and taste. It’s just scrumptious!

It’s interesting to note that there is no raising agent in this recipe. The beating of the mixture makes the cake light and moist. The result is a very rich cake.

This recipe has been adapted from the original one by Muriel Downes.

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PREP: 10 minutes COOK TIME: 11/2 hours

Ingredients

  • 227 gms butter
  • 390 gms caster sugar
  • 227 gms flour
  • 5 eggs
  • ¼ tsp salt
  • 3 tsp caraway seeds

Instructions

Grease a loaf tin with butter and flour it.

Preheat the oven to 160C.

Sift the flour with the salt.

Cream the butter and add the sugar. Beat the mixture until it is light and airy. Add the eggs one at a time, beating thoroughly between each one. Fold in the sifted flour, a third at a time. Finally, add the caraway seeds and stir lightly to mix. Spoon the mixture into the prepared loaf tin and bake for 11/2 hours in a very moderate oven.