Fruit Salad Cake

Fruit Salad Cake is a wholesome and flavorful cake made with a combination of dried fruits and wholemeal self-raising flour. This cake offers a delightful blend of sweetness from the dried fruit salad and the rich, earthy flavor of wholemeal flour. It’s a perfect treat for those who enjoy rustic, hearty desserts.

To create this delicious cake, dried fruit salad is soaked in hot tea to rehydrate and infuse the flavors. The soaked fruits are then combined with wholemeal self-raising flour, grated nutmeg, muscovado sugar, sunflower oil, and skimmed milk. The resulting batter is poured into a cake tin, sprinkled with Demerara sugar for a crunchy top, and baked until firm and golden.

The Fruit Salad Cake is moist, fragrant, and packed with natural sweetness from the dried fruits. It’s a delightful and wholesome dessert that can be enjoyed on its own or served with a dollop of yogurt or a cup of tea.

INGREDIENTS:

• 175g/6oz dried fruit salad, roughly chopped
• 250ml/9fl oz hot tea
• 225g/8oz wholemeal self-raising flour
• 1 teaspoon grated nutmeg
• 50g/2oz muscovado sugar
• 3 tablespoons sunflower oil
• 75ml/3fl oz skimmed milk
• Demerara sugar, to sprinkle

PREPARATIONS:

1. Soak the dried fruit salad in the hot tea for several hours or overnight. Drain the fruits, reserving the liquid.
2. Preheat the oven to 180°C/350°F/Gas mark 4. Grease an 18cm/7in round cake tin and line the bottom with non-stick greaseproof paper.
3. In a bowl, sift the wholemeal self-raising flour and grated nutmeg. Stir in the muscovado sugar, drained fruit salad mixture, and the reserved tea liquid.
4. Add the sunflower oil and skimmed milk to the bowl, and mix all the ingredients well until thoroughly combined.
5. Spoon the cake mixture into the prepared tin, ensuring it is spread evenly. Sprinkle the top with Demerara sugar.
6. Bake the cake in the preheated oven for 50-55 minutes, or until it becomes firm to the touch and golden brown.
7. Remove the cake from the oven and let it cool in the tin for a few minutes before transferring it to a wire rack to cool completely.

YIELD: Serves 6-8

SPECIAL INSTRUCTIONS:

• For the best flavor and texture, allow the dried fruit salad to soak in the hot tea for several hours or overnight.
• Feel free to use your preferred combination of dried fruits in the fruit salad mixture.
• You can adjust the amount of grated nutmeg and muscovado sugar according to your taste preference.

TIPS:

• Serve Fruit Salad Cake on its own as a wholesome snack or dessert.
• This cake can be enjoyed warm or at room temperature.
• Accompany it with a dollop of yogurt or a drizzle of honey for added sweetness.

Fruit Salad Cake is a delightful and wholesome cake that combines the natural sweetness of dried fruit salad with the nutty flavors of wholemeal self-raising flour. This cake is moist, fragrant, and perfect for those who appreciate rustic desserts.

The combination of soaked dried fruits, grated nutmeg, muscovado sugar, sunflower oil, and skimmed milk creates a flavorful and moist cake batter that bakes into a firm and golden delight. Sprinkled with Demerara sugar for a delightful crunch, this cake is a lovely treat on its own or accompanied by a dollop of yogurt or a cup of tea.

Enjoy a slice of Fruit Salad Cake as a satisfying snack or a comforting dessert that celebrates the natural sweetness and wholesomeness of dried fruits.