It’s the first day of September. It’s rainy. There’s a real feel of autumn in the air. When I think of autumn I think of wholesome foods, warm soups, homemade cakes. It is around this time of the year that I start thinking about my Christmas Cake too. It’s definitely too early to make it, so instead I’ll opt for a lighter fruit loaf.

The classic fruit cake is an old-timer. A solid choice in many grandparent’s homes. It’s sometimes called “cut-and-come-back” cake, because it’s so tasty, you’ll keep coming back for more.

Hope you enjoy!

Amy x

Ingredients
115g butter, softened
115g caster sugar
2 eggs
2 tsp vanilla essence
240g self-raising flour
180g sultanas
100ml milk

Method
Grease and line a 2lb loaf tin. Preheat the oven to 180°C.

Cream the butter and sugar until light and fluffy.

Beat in the eggs one by one, adding a little flour each time, along with the vanilla essence.

Mix in the remaining flour, milk and the sultanas.

Place the mixture into the prepared loaf tin and bake in the preheated oven for at least 60 mins, covering with tin foil after about 30 mins to prevent it browning too much on top. Test with a skewer before removing from the oven.