Fruit salad cake







Cook Time

55-60 Min


  • 175g/6oz dried fruit salad, roughly chopped
  • 250ml/9fl oz hot tea
  • 225g/8oz wholemeal self raising flour
  • 1 teaspoon grated nutmeg
  • 50g/2oz muscovado sugar
  • 3 tablespoons sunflower oil
  • 75ml/3fl oz skimmed milk
  • Demerara sugar, to sprinkle
  • Soak the dried fruits in the tea for several hours or overnight. Drain and reserve the liquid.
  • 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.
  • 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.
  • 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.
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