Light Fruit Cake

Ingredients

• 225g butter at room temperature
• 225g caster sugar
• 4 large eggs at room temperature
• 100g almonds
• 1/2 tsp almond essence
• 450g mixed dried fruit
• 25g flaked almonds

Method

1. Preheat the oven to 160C (fan 140C Gas Mk 3)
2. Grease a 20cm roound tin or a pyrex loaf tin 31cm x 12cm and lilne with grease proof paper
3. Cream the sugar and the butter until light and fluffy.
4. Add the eggs one by one with a little of the flour to prevent curdling.  Whisk well.
5. Fold iin the flour, ground almonds and the almond essence.
6. Fold in the dried fruit until well combined.
7. Spoon the mixture into the tin and level the top.  Sprinkle with flaked almonds if liked.
8. Bake in the oven for 1.5 to 2 hours.  Use a wooden scewer to test.  If it comes out sticky then cook for longer.

  This cake reminded me of the sort you could buy on British Rail in the 60s and 70s.  A small slice wrapped in cellophane and always very moist.