Wholewheat fruit cake

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0 serving Prep: 20 mins, Cooking: 45 mins
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Fruit

By Food24 November 03 2009
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Ingredients (16)

140.00 g flour — wholewheat
70.00 g flour — cake
7.00 ml Baking powder
5.00 ml mixed spice — ground
2.00 ml cinnamon — ground
1.00 ml ginger — ground
140.00 g brown sugar — soft
90.00 g butter — or margerine
150.00 g dried fruitcake mix
50.00 g walnuts — chopped
2.00 eggs — extra-large
150.00 ml milk
2.00 ml Bicarbonate of soda
SAUCE
50.00 ml golden syrup
60.00 ml butter
25.00 ml lemon juice
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Method:

Preheat the oven to 180 ºC (350 ºF). Prepare a 20 cm cake tin.
Sift the dry ingredients together, adding the bran left behind in the sieve and the brown sugar to the bowl. Rub in the butter till well blended and add the dried fruit cake mix and walnuts.
Whisk the eggs, milk and bicarbonate of soda together till well blended. Add to the flour mixture and mix well. Turn the batter into the prepared tin and bake for 20 minutes. Reduce the heat to 160 ºC (325 ºF) and bake for another 25 minutes. Cool in the tin before turning out on a wire rack to cool completely. Wrap well in plastic wrap or aluminium foil and freeze until needed.
Defrost at room temperature and serve with the following sauce and a sprinkling of chopped nuts, if desired. Cream also goes well with the cake. Melt all the ingredients far the sauce together and serve lukewarm with the cake.
Makes a small cake.



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