Fruit Cake

• 2lb loaf tin
• Baking parchment loaf tin liner

• 400 g mixed dried fruit see note
• 125 g butter at room temperature see note
• 3 large eggs
• 60 ml milk, (4 tablespoons)
• 1 rounded tablespoon jam (any flavour)
• 125 g soft brown sugar dark or light - see note
• 250 g self-raising flour see note
• 2 teaspoons mixed spice (10ml)

Preparation:

1. Preheat the oven to 170°C/ 150°C fan/ gas mark 3/ 325°F
2. Either grease the tin with butter or just pop the liner in
3. Weigh the fruit into a bowl for later

For the Everyday Fruit Cake:

1. Put all the ingredients except the fruit into a large bowl (or your mixer/food processor).
   125 g butter at room temperature, 3 large eggs, 60 ml milk,, 1 rounded tablespoon jam (any flavour), 125 g soft brown sugar, 250 g self-raising flour, 2 teaspoons mixed spice
2. Beat together well, but don't overdo it
3. Scrape the mixture down and mix again
4. Add the dried fruit and stir in by hand.  
   You don't want to break up the fruit
   400 g mixed dried fruit
5. Carefully put the mixture in the tin/liner and use a knife to make a slight depression in the top of the mixture. This means you will have less of a domed top
6. Cook for 1 hour and 15 minutes, and test with a toothpick. When it comes out clean the cake is done. If not, return to the oven for 10 minutes and repeat. You may need up to 1 hour 45 mins
7. Take the cake out of the oven and leave in the tin for 10 minutes before turning out onto a wire rack to cool
8. Store in an airtight box when cool. (You can leave the liner on until the cake is served)