Weetabix cake

Yield 12 slices


2 Weetabix, crushed-up

225g/8oz sugar

300g/10oz self-raising flour, sifted

1 heaped teaspoon mixed spices

225g/8oz mixed dried fruits to include cherries

275ml/10fl oz milk

1 egg, lightly beaten

A little milk might be needed


1. Grease and parchment-line a 2lb loaf tin or similar container.

2. In a large mixing bowl soak the fruits with the crushed Weetabix, milk and beaten egg, and leave for 15 minutes until it thickens up.

3. Using a wooden spoon, stir in the flour, mixed spices and sugar. A little milk might be needed if you feel the batter is a little thick.

4. Pour the mixture into the loaf tin, scraping out the bowl with a spatula.

5. Bake your Weetabix cake in the middle of the preheated oven 170C/Gas Mark 4 for around one hour.

6. Insert a thin blade into the middle of the cake, and if it comes out sticky and wet place the cake back in the oven for a bit longer.

7. Once baked to golden perfection, allow to stand in the loaf tin for a few minutes before turning out onto a cooling wire.

8. Best served sliced and buttered with a nice cup of tea.

9. Storing your Weetabix cake in an airtight container for a few days will improve the texture if you don’t eat it all at once.

10. You could double up the recipe and freeze a loaf for a later day.

* This amazing recipe was kindly passed onto me from Gill Davis to try out from her mum’s recipe book.