Recipe – Fruit Cake made with oil
Equipment
bowl
18cm round cake tin
parchment paper or cake tin liner
scales
measuring jug
wooden spoon
Ingredients
225g plain flour
2 level tsp baking powder
150g caster sugar
150ml (1/4 pint) olive oil or vegetable oil
2 eggs
3 tbsp milk
450g mixed dried fruit
Instructions
- oven temp 170 degrees C, Gas mark 3
- grease and line the cake tin
- Sift the flour and baking powder into a bowl, and add the sugar.
- Measure the oil in a jug and add the eggs, and 3 tbsp of milk. Beat together and mix into the bowl with the rest of the ingredients.
- Add the fruit and mix.
- Pour into the tin and bake for 1 hour, then reduce the temperature to 150 degrees C, gas mark 2 and bake for 50 mins hours. Using a skewer check to see if the cake is cooked, it should come out clean. If required it may need to bake for an additional 15 minutes.
- Allow the cake to cool in the tin.
Tip – if you think the top of the cake is browning too much, cover the top with some parchment paper or foil. Even with my new oven this is something I have to do.
This cake is best eaten a few days after baking, store in an air tight container. If you can resist eating all the cake, then it is a great cake that can be sliced up put in the freezer.
This recipe is based on a recipe from the Good Housekeeping Cookery book that originally used vegetable oil.