Yield: 12 Slices
| Measure | Ingredient |
|---|---|
| 6 ounces | Soft light brown sugar |
| 6 ounces | Butter softened |
| 2 tablespoons | Malt extract * |
| 3 mediums | Eggs, slightly beaten |
| 3 ounces | Wholemeal self raising flour |
| 1 teaspoon | Ground cinnamon |
| 8 ounces | Dried mixed fruit |
| 2 teaspoons | Caster sugar to sprinkle |
| \N \N | Spiced butter to serve** |
*Malt extract is a dark syruup available in jars from most health food shops. It gives a moistness & deliciously malty flavour to cakes. ** To make spice butter, simply beat ½ tsp ground mixed spice into 75g/3oz butter Preheat oven to 180C/360F Grease a 2lb loaf tin and base-line with greased greaseproof paper. Place the brown sugar, butter and malt extract in a large bowl and beat well until pale & fluffy. Gradually beat in the eggs, 1 Tbsp at a time. Sift the flours and cinnamon into the creamed mixture (making sure any bran remaining in the sieve from the wholemeal flour is also tipped into the bowl.) Using a metal spoon, gently fold in the flours and cinnamon, followed by the dried fruit. Spoon the mixture into the tin. Bake in the oven for 1 hr. 10 min. until a skewer inserted into the cake comes out clean. Cover the top of the cake if it is browning too quickly. Leave to cool in the tin for 5 min. then turn out on to a cake rack and allow to cool completely. Sprinkle with sugar and serve with spiced butter if liked.