Afternoon Tea Cake
I love this kind of cake, it’s so easy to put together and just perfect with a cup of tea.
- 125g (5ozs) mixture of dried fruit, like raisins, sultanas, currants, chopped dates, chopped dried apricots
- 75ml (3fl ozs) Cointreau, brandy, whiskey
- 200g (8ozs) butter
- 150g (6ozs) caster sugar
- 1 tablespoon sunflower oil
- 3 eggs
- 250g (10ozs) flour
- 1 teaspoon baking powder
- pinch of salt
- icing sugar
- 20cm (8 inch) cake tin
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Line the base of a 20cm (8 inch) cake tin with greaseproof paper and rub the sides with a butter wrapper to grease it.
- Place the dried fruit and alcohol in a saucepan and bring to the boil, simmer for a few seconds then pour out into a bowl and allow to cool.
- Beat the butter until soft, add the sugar and beat, then add the oil and the eggs one by one beating all the time (I usually do this in a food processor). Next gently stir in the sifted flour, baking powder, salt, fruit and liquer. Transfer the cake batter into the prepared tin, smooth the top and cook in the preheated oven for 50 minutes or until a skewer inserted into the cake centre comes out clean. Cool slightly before removing the cake from the tin and cooling on a wire rack. Dredge it with icing sugar once it’s cool.