Fruit Cake

Our go-to every day fruit cake, from Annabel Langbein.

600g Sultanas

250g butter, diced, at room temperature

3 eggs

1 1/2 packed cups dark muscovado sugar or brown sugar

1/2 cup of natural yoghurt

1 1/2 cups wholemeal flour

1 1/2 cups self-raising flour

1 tsp vanilla extract

Finely grated zest of 1 orange

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Preheat oven to 150C fan bake. Line the base and sides of a 23cm-diameter cake tin with baking paper or brown paper

1. Place dried fruit in a large pot, add enough water to fully cover and bring to a boil.

2. Remove from heat, stand for 10 minutes, then drain thoroughly.

3. Stir butter into hot sultanas until melted.

4. Stir in eggs, sugar and yoghurt, then gently stir in all remaining ingredients until just evenly combined. Do not over-mix.

5. Pour into the prepared tin and bake until the cake is golden and firm and a skewer inserted into the canter comes out clean(1 1/2 hours). Leave to cool.

​If not eating at once it can store in a container for up to two weeks.