Fruit salad cake
Ingredients
8
Steps
4
Serves
6–8
Cook Time
55-60 Min
Ingredients
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Soak the dried fruits in the tea for several hours or overnight. Drain and reserve the liquid.
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Preheat the oven to 180°C/350°F/Gas mark 4. Grease an 18cm/7in round cake tin and line the bottom with non-stick greaseproof paper.
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Sift the flour into a bowl with the nutmeg. Stir in the muscovado sugar, fruit salad mixture and tea. Add the oil and milk and mix well.
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Spoon the mixture into the prepared tin. Sprinkle with Demerara sugar. Bake for 50–55 minutes until firm. Turn out and cool on a wire rack.