250g light muscovado sugar
250g self raising flour
2 eggs, large
1 tbsp nibbed sugar
These fruitcake slices are a quick and easy to make and make a regular appearance in our house. The recipe comes from my Mother in Law and was one of the first recipes that ever got added to my own recipe notebook. There was always a slice or two waiting in the tin if we went to visit. It’s fruitcake magic in very little time at all – no forward planning needed and it can be baked and served when you’ve very little time.
Of course I’ve not resisted fiddling a bit with the recipe and originally the ingredients were measured in a little tea cup and baked as a small round cake. I love the buttery taste that the melted butter and sugar give to the cakes crust in an almost crunchy flapjack like way, and for me the smell of it baking is a real reminder of good family times.
Now I have to keep greedy hands off the cooling rack who would gladly eat it all warm without any of it making it to the cake tin. It gets served to friends, packed in the children’s lunchboxes and slices grabbed on the go – whatever the occasion these fruitcake slices fit the bill!
Makes 12 slices
Oven Temperature: 180c/160c(fan)/Gas Mark 4.
- Line an 8” square baking tin with non-stick baking paper and set to one side.
- In a small pan gently melt together the butter and light muscovado sugar until the sugar has completely dissolved.
- Place the fruits, flour and eggs in the bowl of the kMix and mix together on a low speed. Once fully combined add the melted sugar/butter mixture and mix again.
- Transfer to the lined baking tin and scatter the nibbed sugar over the top.
- Bake in the oven for 25 minutes until golden brown on top and when tested with a skewer in the centre it comes away clean.
- Allow to cool fully, cut into slices and serve.
* The blogger contributing to this site has received a Kenwood Kitchen Machine to use as part of the recipe creation, any opinion stated by the blogger and their content is the bloggers own.