Cakes Recipes - Fruit Salad Cake

Ingredients

• 175g roughly chopped mixed dried fruit, such as apples, apricots, prunes and peaches.

• 250ml hot tea

• 225g whole meal self-raising flour

• 5ml grated nutmeg

• 50g dark muscovado sugar

• 45ml sunflower oil

• 45ml skimmed milk

• demerara sugar, for sprinkling

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Method:

1. Soak the dried fruits in the tea for several hours or overnight. Drain and reserve the liquid.

2. Preheat the oven to 180'C/350"F/Gas 4. Grease an 18cm/7in round cake tin and line the base with non-stick baking paper.

3. Sift the flour into a bowl with the nutmeg. Stir in the muscovado sugar, fruit and tea. Add the oil and milk, and mix well.

4. Spoon the mixture into the cake tin and sprinkle with demerara sugar. Bake for 50-55 minutes or until firm. Turn out on to a wire rack to cool.