|500 g||flour — cake|
|1.5 tsp||Superbake Instant Yeast|
|1/4 cup||castor sugar|
|1.5 tsp||cinnamon — ground|
|1/2 tsp||mixed spice — ground|
|1 1/3 cup||mixed dried fruit|
|1/4 cup||butter — melted, cooled|
|500 ml||water — room temperature|
In a large mixing bowl, sift together the flour, salt, sugar, yeast and spices.
Stir through the dried fruit.
Add the butter and water to the flour and mix until well combined.
Cover the bowl with cling film and refrigerate overnight.
Remove the bowl from the fridge and bring up to room temperature.
Preheat the oven to 200º C.
Line a 25cm round oven-proof dish or baking tray with parchment paper. Grease or flour well to prevent sticking.
With a spatula dipped in flour, scoop the dough into the prepared tin or straight onto the baking sheet.
Dust the top of the dough lightly with flour and bake for 50-55 minutes until deeply golden and cooked through.
Cool on a wire rack and serve with whipped butter.
Recipe reprinted with permission of Bibby’s Kitchen@36.
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