The Sunday News
Ingredients
- 200g butter, softened plus extra for greasing
- 200g dark muscovado sugar
- 3 eggs, beaten
- 1 tablespoon black treacle
- 200g self-raising flour
- 2 tablespoon mixed spice
- 1 tablespoon baking powder
- 2 eating apples, grated (approx 100g each)
- 300g mixed sultanas and raisins
Method
1. Heat oven to 180C/fan 160C/gas 4. Butter and line the bottom of a deep, round 20cm cake tin with greaseproof paper.
Beat the first seven ingredients together in a large bowl (electric hand-beaters are best for this), until pale and thick. Using a large metal spoon, gently fold in the fruit until evenly combined.
2. Spoon the batter into the tin and bake for 50 mins-1 hour or until the cake is dark golden, springy to the touch and has shrunk away from the tin slightly.
A skewer inserted into the centre will come out clean when it’s ready. Cool completely before decorating. Will keep, wrapped in an airtight container or iced, for up to a week, or can be frozen un-iced for up to a month — defrost fully before decorating. — foodlovers.com
