This cake batter is actually my Basic Plain Cupcake batter, that is very versatile and I use it most frequently. You can add ‘Whatever Fruit You Have’ to it and make a simple Fruit Cake. Fruit can be fresh, cooked, canned OR frozen. Today I added Apple and Canned Plums, which I have been struggling to use up. Depending on the Fruit that you use, you need to add extra Sugar, and you may wish to add Spice(s) such as Cinnamon.

Makes

18cm x 27cm Cake Tin *Use a similar size Tin

Ingredients

125g Butter *softened
1/2 cup Caster Sugar
1 pinch Salt
2 Eggs
1 teaspoon Vanilla Extract *OR Lemon Juice, Rum, Brandy, etc.
1 & 1/2 cups Self-Raising Flour
1 teaspoon Ground Cinnamon *optional, depending on the Fruit you use. You may wish to add other Spices.
1/2 cup Milk *Butter Milk OR Unsweetened Yoghurt can be used
250 to 300g Fruit *can be fresh, cooked, canned OR frozen
Extra Sugar *optional

Method
  1. Cut Fruit into small pieces if large. If you use Canned Fruit, drain well. Add some Sugar if the Fruit is sour, but most Fruit don’t need extra Sugar.
  2. *Note: Some types of Apple don’t get soft quickly. I recommend to pre-cook them. Today I heated Apple pieces in 1000W microwave for 1 & 1/2 minutes. Otherwise, you need to cut Apple into smaller pieces.
  3. Preheat oven to 170℃. Line a cake tin with baking paper.
  4. Mix softened Butter, Sugar and Salt in a mixing bowl until creamy. Add Eggs one at a time, mixing well. Add Vanilla Extract (OR other flavours) and mix well.
  5. Add Self-Raising Flour, Cinnamon (OR other Spices if you add any) and Milk, and mix to combine. Then add Fruit and roughly combine. *Note: Today I added Apple and Canned Plums.
  6. Spoon the mixture into the prepared tin and spread evenly. *Note: You may wish to sprinkle with some Sugar on top for extra sweetness when sour Fruit is used.
  7. Bake for 30 to 35 minutes OR until cooked through. Cool in the tin for 10 minutes, then carefully transfer to a wire rack to cool.
  8. Serve warm OR cold, with Cream, Sour Cream, etc.