Total time+60 minutes
Ready in 2 hours, serves 1 cake.
This is my mother’s portable cake – perfect for a sweet treat when you’re camping or at home in a sealed container on the bench. Lighter than Christmas cake, you can use a variety of dried fruit and even a sad banana from the fruit bowl.
- 500g dried fruit
- 2 cups cold water or cold tea
- 250g butter
- 1½ cups sugar
- 1 tsp grated orange zest
- ½ tsp grated lemon zest
- 1 over-ripe banana (optional)
- 3 large eggs, at room temperature, lightly beaten
- 1 tsp vanilla
- 2½ cups high-grade flour
- 1 heaped tsp baking powder
- Brandy (optional)
1. Place dried fruit in a saucepan with cold water or cold tea. Bring to the boil and keep boiling gently with the lid on for five minutes. Pour off the liquid.
2. Chop up butter and add to the pan. once this has melted, add sugar and blend it in slowly so the sugar dissolves. Leave to cool.
3. Preheat oven to 180°C and grease and line a 24cm cake tin.
4. Add citrus peel and mashed banana, if using, to mix.
5. When cooled, add eggs then fold in vanilla, flour and baking powder. Don’t over-mix.
6. Pour the mixture into a tin and bake for 60 to 90 minutes. Check the cake after 1 hour in the oven. When the skewer comes out cleanly from the cake, it’s cooked.
7. Drizzle a little brandy over the warm cake after it comes out of the oven and before removing it from the tin.