Weetabix cake
Yield 12 slices
Ingredients
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
Method
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.
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