By way of a complete contrast to my last recipe suggestion, here are two fruit cakes which contain no added fat and are quick and easy to make. Delicious on its own as a tea-time treat. Or sliced with butter, if you must.
Each recipe will make a 2lb (approx) cake and both will freeze.
Tea and Fruit Cake
- 400 gms dried mixed fruit (sultanas, currants, raisins – using some raisins gives a more moist cake)
- 1 mug hot black tea
- 200 gms soft brown sugar
- 400 gms self-raising flour
- 1 beaten egg
In a large bowl, soak the mixed fruit in the tea for several hours, or overnight. After soaking, there may be some tea remaining in the bowl. It will depend on the fruit used. Do not drain the fruit.
Next day, preheat the oven to 160 degreesC.
Add the brown sugar to the mixed fruit and tea and stir well. Add the flour, in two batches, mixing well after each addition. Lightly beat the egg and stir it into the cake mixture.
Pour the cake batter into a 2lb loaf tin, greased and lined with baking paper. (I sometimes use a 9 inch cake tin.) Bake in the centre of the oven for about 2 hours. (When I use a fan oven, I usually check after about an hour and a half.) A clean knife or skewer inserted into the cake and coming out clean will tell you when the cake is cooked.
Cool on a wire tray. Can be eaten the same day but will store in an airtight container for several days.
This cake will freeze well. Don’t forget to label and date it!
Banana and Sultana Cake
The original recipe uses 5 large bananas and 150gms sugar but I made it very successfully, last weekend, with only 3 bananas and the sugar reduced to 120gms. Very popular with H who’s not a huge fan of banana cake but loved this loaf.
- 5 large bananas
- 2 eggs
- 150 gms soft brown sugar
- 100 gms sultanas
- 200 gms self-raising flour
Preheat the oven to 180 degreesC.
In a large bowl, mash the bananas with a fork. Add eggs and sugar and mix well. Add sultanas and stir in. Lastly, add in the flour making sure it is all absorbed .
Pour into a 2lb loaf tin, greased and lined with baking paper.
Bake in the middle of the oven for about 1 and 1/4 hours. (I usually test after about an hour. See previous recipe.)
Store cake in an airtight container for 24 hours before serving (though H says this is a waste of time!).
This cake will also freeze (as recipe above.)
