Modern Fruit Cake

Name: Modern Fruit Cake
Ingredients: 2 cups mixed dried fruit e.g. raisins, currants, dates, cranberries, figs and mangoes; 5 1/4 ounces Stork packet; 300 ml semi-skimmed milk; 5 1/8 tablespoons golden syrup; 1 3/4 cups plain flour; 1 teaspoon baking powder; 1 mixed spice level teaspoon each of, and ground cinnamon; 2 eggs medium; 6 2/3 tablespoons icing sugar + extra for dusting; 7/8 cup low fat cream cheese fresh; 1 fresh lemon juice desser tspoon; 2/3 foot base greased and, lined with baking paper, brush, plastic spatula, aluminium foil

12 ingredients

7 steps

Ingredients

2 cups mixed dried fruit e.g. raisins, currants, dates, cranberries, figs and mangoes
5 1/4 ounces Stork packet
300 ml semi-skimmed milk
5 1/8 tablespoons golden syrup
1 3/4 cups plain flour
1 teaspoon baking powder
1 mixed spice level teaspoon each of, and ground cinnamon
2 eggs medium
6 2/3 tablespoons icing sugar + extra for dusting
7/8 cup low fat cream cheese fresh
1 fresh lemon juice desser tspoon
2/3 foot base greased and, lined with baking paper, brush, plastic spatula, aluminium foil

Directions

1

Preheat the oven to 150°C, 140°C fan oven, Gas mark 2.
2

Chop the larger fruit into small pieces.
3

Heat the Stork, milk, syrup and fruit in a saucepan, stirring until the Stork and syrup have melted. Infuse the mixture over a low heat for 5 minutes (do not boil). Cool until the mixture is lukewarm.
4

Sieve the flour, baking powder, mixed spice and cinnamon into a bowl. Stir in the eggs and the fruit mixture using a hand mixer (or wooden spoon).
5

Fill the prepared cake tin with the batter and bake in the preheated oven for 1 hour 15minutes or until cooked. After 1 hour cover the cake with tin foil (to avoid it becoming too dark). Leave the baked cake in the cake tin for about 20 minutes before turning out on a wire rack to cool.
6

Beat the cream cheese, icing sugar and lemon juice with a wooden spoon until smooth.
7

Cover the cake with the icing . Dust with icing sugar. Cut the cake into 10 slices.