Cut And Run Cake
|Self rising flour||225 Gram|
|Mixed spice||2 Teaspoon (Leveled)|
|Castor sugar||100 Gram|
|Mixed dried fruit||225 Gram|
|Finely grated lemon rind||1 Teaspoon|
|Milk||1 Teaspoon (Leveled)|
Sieve the flour, salt and spice into a large mixing bowl.
Cut the butter into small pieces and drop into the flour.
Using your fingertips rub the butter into the flour quickly and lightly, until the mixture looks like fine breadcrumbs.
Add the sugar, fruit and lemon rind, rub in and make a hole in the centre.
Tap the middle of the egg shell on the side of a measuring jug and let the egg drop into the jug.
Whisk up with a fork and make up to 150 ml with milk.
Pour this into the flour and using a wooden spoon beat the mixture.
Take a knob of butter on a piece of kitchen paper and rub the inside of a 15 cm round cake tin.
Put in the mixture and spread round with a palette knife.
Bake in a moderate oven (Gas No. 4 - 350°F - 180°C) for 1 1/4-1 1/2 hours until golden.
Turn out and cool on a wire tray.