This 'n' That Cake

I tend to use what I have in the cupboard, hence the name! 

(This cake has raisins, mixed peel, almond slices, walnuts and a teaspoon of aniseeds in it, and I only managed 200g instead of 300g). 

I've made it in the past with a ready assorted snack bag of Tropical Mix fruit and nuts, which was lovely, and also with mixed glace fruit, finely chopped, and added with almonds. It really is a very versatile and forgiving cake...

Makes an 18 cm (7") cake

200g self-raising flour

pinch of salt

1 heaped tsp ground mixed spice

1 tsp ground cardamom (or ginger, if you fancy)

75g margarine

100g soft brown sugar

300g mixed dried fruit/nuts of your choice

1 medium egg, lightly beaten

125 ml ± milk
Icing sugar to dust

1.  Preheat the oven to 190ºC and well grease an 18 cm (7") cake tin, lining the bottom with greased greaseproof paper.

2.  Sieve together the flour, salt and spices into a large mixing bowl.

3.  Rub the margarine into the flour until the mixture resembles fine breadcrumbs.

4.  Stir in the sugar and mixed fruit/nuts with a wooden spoon.

5.  Stir in the egg and sufficient milk* so that the mixture will drop from the spoon when shaken. Turn into the prepared tin.

6.  Bake in the oven for 50-60 mins, or until the cake is golden and a skewer inserted into the centre comes out clean. Leave in the tin for 5 mins, then turn out onto a wire rack to cool (the one above is a little well done because I forgot about it!).

7.  Dust top with icing sugar.

* How much milk you need depends on the mix of fruit and nuts you use. Add it slowly until you have the right consistency - you may find you need more or less.