Eggless fruit cake

    2 hours

    An easy to make, tasty everyday cake. The nut topping is optional.

    102 people made this

    Serves: 12 

    • 340g (12 oz) plain flour
    • 1/2 teaspoon salt
    • 1 teaspoon mixed spice
    • 180g (6oz) margarine
    • 180g (6oz) caster sugar
    • 340g (12 oz) sultanas
    • 150ml milk
    • 150ml water
    • 1 tablespoon vinegar
    • 1 level teaspoon bicarbonate of soda
    • 60g (2 oz) crunchy nut topping or chopped hazelnuts (optional)
    • 7 and a half inch cake tin, base lined and greased

    Prep:15min  ›  Cook:1hr45min  ›  Ready in:2hr 

    1. Preheat the oven to 170 C / Gas 3. Grease a 20cm (8 in) cake tin.
    2. Sift the flour, salt and mixed spice into a bowl.
    3. Rub in the margarine until the mixture resembles breadcrumbs. Stir in the sugar and sultanas.
    4. Mix together the milk, water vinegar and bicarbonate of soda, then stir into the flour and mix thoroughly with a wooden spoon.
    5. Transfer the mixture into the tin and sprinkle over the nut topping.
    6. Bake in the centre of the oven until skewer in the middle of the cake comes out clean, about 1 hour 45 minutes.
    7. Leave to cool in the tin for 10 minutes before turning out.

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