PEACHY FRUIT CAKE

A delicious moist and crumbly cake, perfect tea-time treat or dessert served warm with creme fraiche

A delicious, moist and crumbly cake, perfect for tea-time or served warm with creme fraiche as dessert.

125g soft butter

100g soft brown sugar

3 large eggs

250g self-raising flour*

1/2 tsp baking powder

1 1/2 tins of peaches, drained and chopped

250g mixed fruit

pinch of salt

*you can use half spelt or rye flour, just increase the baking powder to 1 rounded tsp.

Heat the oven to 180 and line a cake tin with paper liner.

Cream the butter and sugar, add the eggs and beat in.

Fold in the flour, baking powder, then all the fruit. Tip it into the tin and bake for 1 hour - 1 1/2 hours on the bottom shelf, till a skewer comes out clean. Cool in the tin and then on a wire rack. Keeps well for 3 weeks in an airtight tin.