Easy apple fruit cake
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Easy apple fruit cake

By Jane Hornby

This cake has all the flavours of Christmas, but won’t take ages to make – you can decorate it any way you like. Ideal for a wedding cake too

  • Prep:15 mins
    Cook:1 hrs
  • Serves 12
  • Easy

Nutrition per serving

  • kcal 350
  • fat 16g
  • saturates 9g
  • carbs 51g
  • sugars 18g
  • fibre 1g
  • protein 4g
  • salt 0.63g

Ingredients

  • 200g butter, softened plus extra for greasing
  • 200g dark muscovado sugar
  • 3 eggs, beaten
  • 1 tbsp black treacle
  • 200g self-raising flour
  • 2 tsp mixed spice
  • 1 tsp baking powder
  • 2 eating apples, grated (approx 100g each)
  • 300g mixed sultanas and raisins

Method

  1. Heat oven to 180C/fan 160C/gas 4. Butter and line the bottom of a deep, round 20cm cake tin with greaseproof paper. Beat the first seven ingredients together in a large bowl (electric hand- beaters are best for this), until pale and thick. Using a large metal spoon, gently fold in the fruit until evenly combined.

  2. Spoon the batter into the tin and bake for 50 mins-1 hr or until the cake is dark golden, springy to the touch and has shrunk away from the tin slightly. A skewer inserted into the centre will come out clean when it’s ready. Cool completely before decorating. Will keep, wrapped in an airtight container or iced, for up to a week, or can be frozen un-iced for up to a month – defrost fully before decorating.

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