This very easy Light Fruit Cake recipe is full of juicy sultanas and lightly spiced. Although an everyday cake it is so delicious it feels like a special treat with every slice.
Preheat your oven to 170 C/325 F/Gas Mark 3. Line your 8 " loose bottomed or spring release cake tin with reusable liners or baking parchment.
Boil your kettle and measure 100 mls into a measuring jug. Make sure it is only 100 mls, it is easy to overfill a measuring jug level!
Put 200 grams of sultanas in a small, but big enough to hold the sultanas and water, bowl and carefully pour over the boiled water. Set aside to cool.
Put the 160 grams of butter, 2 tsp of baking powder and 250 grams of flour into your mixing bowl and mix until it forms shaggy lumps. You can do this in a free standing mixer, with a electric hand held whisk or wooden spoon and mixing bowl.
Once the sultanas have cooled a little then put them into the bowl along with 250 grams of sugar,1 tsp of mixed spice, 1 tsp of cinnamon and 3 eggs.
Mix until the mixture pales slightly.
Place your batter into your cake tin and level the batter.
Bake for about 50 minutes-1 hour or until the cake is golden and a cake skewer/cocktail stick comes out of your cake clean. Start checking your cake at 50 minutes as some ovens bake hotter and quicker. I sometimes turn the oven temperature down at 45 minutes or so if the top starts to get too brown.
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