Home Made Fruit Cake anyone?

Sorry for the delay everyone in posting a new blog post, only I injured my shoulder so bad, I have been unable to type or do anything. It is a little better now, however, not even an operation on it will fix it, so I am undergoing intensive Physio and Chiropractic on specialist oders, which will continue they think for around 6 months, and that will enable me to at least get my arm above my head. ARghhh!!

Anyways, whilst I was inactive I had a couple of visits from my girlfriends, with whom I had not been able to catch up with over the last few months, and my partner made one of my recipes for a fruit cake, which was a big hit, so I thought I would give it to you all to make.

I have dozens of different recipes for fruit cake, this one is so easy you just cannot mess it up.

My Aunt Em’s Potato Fruit Cake ~

1 cup cooked and mashed potato (do not add butter, cream etc)
1 cup brown sugar
2 cups wholemeal self raising flour (triple sifted)
3 eggs well beaten
125g butter
1 tablespoon golden syrup
300g of dried mixed fruit (soaked overnight with 1 cup of black tea)
1 tablespoon milk (Only use if mixture appears too dry)

Preheat oven to 175C (Moderate oven)

Line a 22cm cake tin with greaseproof paper making sure you have about paper about 3 finger’s width above top of pan.

With a hand held electric mixer beat potato, butter and sugar at high speed until a creamy consistency (about 3-4 minutes)

Add eggs and ½ flour and beat on SLOW speed until combined, put mixer down, get a wooden spoon – then add dried fruit mixture and rest of flour and slowly mix until well combined.

Pour into middle of cake tin, and then spread mixture evenly around tin. Bake in oven until cooked. (About 1 ½ to 2 hours).

A thin skewer inserted into middle of cake will tell you when cooked. It should come out clean.

Once cooked remove oven.

Allow to cook for 15 minutes, then decant onto wire rack and allow to cool completely before cutting.

Note: Slices freeze well for use at a later date. Just make sure the cake is 100% cool, wrapped tightly in plastic wrap.

Use Spelt Flour if you like, I have used this and it works well.

This is a delicious cake for morning or afternoon tea and very good for you, with lots of fibre and little fat. Serve with a cup of your favourite loose leaf tea or filter coffee.

I guarantee your friends and family will say “One more slice please!”

Oh by the way you can get heaps more recipes from my Bake Cakes Now site

BEFORE I GO – I just have to tell you where I get my Aprons from, they are quality through and through, and when I entertain, it is nice to know that when I wear an apron over my dressiest clothes, it does not look horrid!

I have placed a banner below, where you can get $10 off your order. The code you use is on the banner PLEASE don’t forget to use it!

Until Next Time,

For your Aprons ~

Plus this is where I get my Loose Leaf Tea From ~

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