Dont worry about the fruit sinking in your fruitcake anymore!
place it first in the base of your dish!
Usually when I make baked apples, I put lots of sultanas in the bottom of the dish, cover with some water, adding sugar and a knob of butter to the cored (and scored) apples. I sometimes have sultanas leftover - - so I decided to put them (drained), in the base of my cake dish, pour over a simple cake batter - and ............ it worked really well!
You can turn this cake upside down (so you have the sultanas on top - of course), eating it hot as a pud with cream, or just as a regular cold cake ..... it's really delicious. (You could also do this with any other tinned (and drained) fruit.)
If you want to cook your sultanas separately: place a quantity of sultanas (or sultanas and raisins) in the base of a buttered dish, add sugar to taste and a knob of butter, and enough water to cover. Bake until nicely softened and slightly syrupy.
IDEAS:
Drain off the syrup and just use the fruit,
Use the syrup when making fresh fruit salad or
Just have the sultanas/raisins with the syrup and cream (this is delicious.). The syrup stores well in a screwtop jar, in the fridge.
IDEAS:
Drain off the syrup and just use the fruit,
Use the syrup when making fresh fruit salad or
Just have the sultanas/raisins with the syrup and cream (this is delicious.). The syrup stores well in a screwtop jar, in the fridge.
Cake Batter Ingredients:
2 eggs
175g (6ozs) sugar (including a little soft brown sugar if you have it)
1/2 tsp. vanilla extract
85g. (3.1/2 ozs.) melted butter
75ml. milk
125g (4.1/2 ozs) plain flour + 2.1/4 tsps. baking powder
1/2 tsp. each of ground cinnamon and ginger
Place your sultanas in the base of a buttered baking dish.
In a large bowl, beat the eggs and sugar until thick and creamy
In a large bowl, beat the eggs and sugar until thick and creamy
Add the melted butter and milk - stir gently together.
Sift in the dry ingredients.
Stir together gently and pour the batter over the fruit.
Stir together gently and pour the batter over the fruit.
Bake for 30 - 45 mins at approx. 180/190 deg.C (depending on your oven) - until the cake is firm on the top.
If it gets brown too quickly, just place a sheet of tinfoil gently over the top.
Test with a skewer to see if cake is cooked through.
Eat! (or leave to cool).
The fruit is lovely and slightly sticky.
The batter is also very nice as a plain sponge cake.
(Very versatile recipe!)
The fruit is lovely and slightly sticky.
The batter is also very nice as a plain sponge cake.
(Very versatile recipe!)
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