Nothing very trendy or sexy here. We thought maybe time had moved on. But we were so wrong. This cake has a charm all of its own, top votes from tasters and fits the bill for everything – packed lunches, picnics or just a little treat with a cup of tea or coffee.
This recipe is from Delia's Cakes
275g self-raising flour
1 rounded teaspoon baking powder
225g spreadable butter
225g caster sugar
4 large eggs
a few drops almond extract
110g mixed dried fruit
25g natural glacé cherries, sliced
1½ level tablespoons demerara sugar
50g flaked almonds
Pre-heat the oven to 180°C, gas mark 4
A buttered Silverwood oblong tin 20cm by 26cm, 4cm deep, with a liner
First of all sift the flour and baking powder into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down. Then simply add the butter, caster sugar, eggs and almond extract.
Now, using an electric hand whisk, combine them for about 1 minute until you have a smooth creamy consistency.
Next fold in the dried fruits and cherries.
Spoon the mixture into the prepared tin, spreading it out evenly with the back of a tablespoon, then sprinkle the surface of the cake with the demerara sugar and flaked almonds and bake near the centre of the oven for about 40–50 minutes or until the centre feels springy to the touch.
Leave in the tin to cool for 10 minutes before turning out.