CX100D1141 RECIPE NOT AVAILABLE FOR PUBLICATION IN ENGLISH. CLEAR RIGHTS FOR BOOKS. "Rich Fruit Cake". Here's a cake that's rich , fruity and full of goodness. Because it's made with sunflower oil rather than butter, it's healthily low in saturated fat and both the fruit and nuts are packed with valuable fibre. It is ideal for icing and decorating on special occasions such as Christmas, birthdays and other anniversaries. 1 Soak the fruit overnight in the cider, then mix in the cherries and nuts. 2 Preheat the oven to 170 C, gas mark 3. Lightly grease and line a 20 cm cake tin with non-stick baking parchment. 3 Sift the 2 flours with the baking powder and mixed spice, emptying any leftover bran into the bowl. 4 In a large bowl, beat the sunflower oil with the eggs and sugar. Add the brandy or rum essence, fruit, nuts and cider and mix thoroughly. 5 Stir the dry ingredients, a bit at a time, into the egg and fruit mixture, using a large metal spoon and mixing all the time until a soft, dropping consistency is obtained. 6 Stir the mixture into the prepared tin and bake for 1 hour 20 minutes or until a skewer inserted in the centre comes out clean. If the top gets too brown, cover it with a double sheet of baking parchment. 7 Allow to cool in the tin for about 1 hour, then transfer to a wire rack. When cold, store in an airtight in for at least 3 days before serving. 450 g dried mixed fruit 150 ml dry cider 115 g glace cherries, chopped 55 g chopped mixed nuts 115 g self-raising flour 115 g wholemeal self-raising flour 1 teaspoon baking powder 2 teaspoons mixed spice 115 ml sunflower oil 3 medium eggs 175 g dark muscovado sugar 2 teaspoons brandy or rum essence Maturing time: 3 days-4 weeks Makes 20 slices
