Olga Walker's light fruit cake

Average rating:

Each portion contains...

Calories	Sugars	Fat	Saturates	Salt
382	48g	12g	7g	0.6
19%	53%	17%	35%	7%

... of an adult's Guideline Daily Amount

Handful of dried dates, chopped
350g (12oz) mixed dried fruit
100g (4oz) demerara sugar
100g (4oz) butter or margarine
1 egg
225g (8oz) self-raising flour
50g (2oz) unwashed glacé cherries
1/2tsp mixed spice

1. Put the dates and mixed fruit in a large pan with the sugar, butter and 150ml (1/4 pint) water. Put the pan on a gentle heat and slowly melt the butter and sugar. Bring the mixture to the boil and simmer for 20 mins.
2. Set the fruit to one side to cool completely (about 1 to 2 hours, or overnight if you like).
3. Line the base and sides of an 18cm (7in) square cake tin (loose-bottomed, if you've got one) with baking paper.
4. Break the egg into the fruit pan and stir. Fold in the flour, cherries and mixed spice.
5. Pour the mixture into the cake tin, sprinkle with extra sugar and bake at Gas 2/150°C/300°F for 1 hour 15 minutes.
6. When the cake is ready, let it cool in the tin for 10 mins, then turn out on to a wire rack to cool completely.

Top tip: If you wrap this cake in brown paper and foil and store it in a cake tin, it will last for a week to 10 days.
Olga Walker, 62, Leeds

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