It’s no secret that I’m a lover of fruitcake, I fall into the small catagory that seem to love it as opposed to the vast majority that seem to hate it. This fruitcake is the one of my childhood. My Mum would make it most Sundays, I’d then sit there in the afternoon enjoying a massive wedge, licking up every last little crumb and savouring it’s homely, sweet warmth. So how could not I not share it, my take on it, my Country Style Fruitcake.
This fruitcake is a light fruitcake. Not like the dark, treacley, heavily spiced ones you get at Christmas, this is like your summer fruit cake. It’s a simple uncomplicated recipe made by using a food processor. I tested out the Panasonic MK-F800 Food Processor and as you can from this golden crumbed beauty it turned out a dream.
The Panasonic MK-F800 Food Processor is so easy to use and comes with a whopping 13 attachments. As well as a food processor it also comes with a blending jug so you don’t need a seperate on clogging up kitchen counter space. It looks great nestled on your worktop thanks to it’s slimline, sleek design and will will match your other utensils nicely as it’s coloured in a cool grey and black scheme. This processor gives you great control over the speed which is just perfect for mixing a cake batter up . To find out more than click on the link right – Panasonic MK-F800 Food Processor.
Afteroon tea is the perfect time to enjoy a slice of fruitcake such a this, gently spiced and oozing with plump raisins, it’s a comforting cake and one to be enjoyed in comfort. This cake always invokes fond memories and is firm favourtie, from first bite you’ll see why.
Country Style Fruitcake
- 225 grams Self raising flour
- 113 grams Unsalted butter cold and cubes
- 110 grams Light brown muscovado sugar
- 1 teaspoon Mixed spice
- 170 grams Sultanas
- 1 large Egg
- 5 tablespoons Milk
- sprinkling Brown demerara sugar
1. Pre-heat the oven to 160C and line a 2lb loaf tin with a loaf liner or parchment paper. Set aside.
2. Place the flour and butter into the bowl of the food processor and blitz on a low speed until the mixture resembles breadcrumbs.
3. Add the sugar, spice and fruit and pulse to combine.
4. In a small bowl whisk together the egg and milk then with the speed set to low on the processor slowing pour the eggy mixture and keep on mixing until you batter has a drop consistency.
5. Scrape the cake batter into the cake tin and spinkle over the demerara sugar, bake for 1 hr or until a cake tester inserted into the centre comes out clean. If the top starts to brown too quickly cover with some foil.
6. Leave on a wire rack until cool.
- Store in a cake tin for up to 5 days.
- Keep in a cool, dry place away from direct sunlight.
- Recipe from my Mum, not sure where she got it from.