Name: Afternoon teacake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 125 g dried fruit; 75 ml cointreau or brandy; 200 g butter; 150 g castor sugar; 1 Tbs sunflower oil; 3 eggs; 250 g flour sifted; 1 tsp Baking powder; icing sugar for dusting

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Ingredients (9)

125 g	dried fruit
75 ml	cointreau — or brandy
200 g	butter
150 g	castor sugar
1 Tbs	sunflower oil
3	eggs
250 g	flour — sifted
1 tsp	Baking powder
	icing sugar — for dusting

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Method:

Heat oven to 180°C.

Line the base of a 20cm cake tin with greaseproof paper and rub the sides with a butter wrapper to grease it.
Place the dried fruit and alcohol in a saucepan and bring to the boil.

Simmer for a few seconds, then pour out into a bowl and allow to cool.

In a large bowl, beat the butter until soft, beat in the sugar, then add the oil and eggs, one by one, beating all the time (I usually do this in a food mixer, but an electric hand mixer is just as good).

Next, gently stir in the sifted flour, baking powder, a pinch of salt, the fruit and liqueur.

Transfer the cake batter into the prepared tin, smooth the top and cook in the oven for 50 mins or until a skewer inserted into the cake centre comes out clean.
Cool slightly before removing the cake from the tin and finish cooling on a wire rack.

Dredge with icing sugar when cool.

This recipe is by Rachel Allen and is reprinted with the permission of the BBC Lifestyle channel.