225g SR flour
85g caster sugar
100g mixed dried fruit
2 tablespoons candied peel, finely chopped
1 teaspoon vanilla extract
few drops lemon extract,
milk to mix - about 100mls
2 tablespoons demerara sugar for topping (optional)
Preheat the oven to 175C and line a small (1lb/450g) loaf tin.
Rub the butter into the flour, then stir in the sugar, dried fruit and candied peel.
Add the egg, vanilla and lemon extracts and 3 tablespoons of milk. Mix to a smooth batter, adding more milk, as necessary, to give a dropping consistency.
Transfer the batter to the loaf tin, level the top and sprinkle with demerara sugar, if using.
Bake for about 60 minutes, until a test probe comes out clean and dry.
Cool on a wire rack
Because this is a rubbed-in cake, rather than starting with a creamed mixture of fat and sugar, there isn't a really fine crumb, and small holes can often be seen, but for a quickly put together fruit cake, I think this is acceptable. The unusual combination of dried fruits in the mixture, together with the background citrus flavour, made a really tasty cake.