Canadian Fruit Cake
Canadian Fruit Cake


Who said fruitcake should just be for Christmas and weddings, serve with a nice hot cup of tea or coffee.


110g margarine
170g soft brown sugar
1 packet of mixed dried fruit
1 tin of crushed pineapple
1 teaspoon mixed spice
1 teaspoon bicarbonate of soda
2 eggs, beaten
225g self-raising flour


1. In a heavy-based saucepan, gently bring the margarine, sugar, fruit, pineapple and spice to the boil, then simmer for a further three minutes. Remove from the heat and stir in the bicarbonate of soda and allow to cool for five minutes.

2. In a mixing bowl, beat in the flour and then the egg to form a smooth batter.

3. Line a 900g loaf tin with greaseproof paper and pour in the mix. Bake for 1½ hours at 140°C.

4. Remove from the oven and allow to cool before removing from the tin.


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