- Fruit
Ingredients
- 350g self-raising flour
- 1 teaspoon baking powder
- 100g caster sugar or honey
- 100g soft butter
- 2 large eggs
- 1 orange zest
- Juice of the orange, made up to 300ml with milk
- 400g soft dried prunes, chopped
- 400g soft dried figs, chopped
- 80g walnuts, chopped
- 1 teaspoon butter
- 1 tablespoon flour
-
Method
-
1Preheat the oven 200C/ Fan 180C/ Gas Mark 7.
-
2Lightly butter the inside of the saucepan and sprinkle 1 tablespoon of flour around the buttered pan, ensuring the whole surface is coated. This will ensure the cake has a lovely crust.
-
3Place the self-raising flour, baking powder, sugar, butter, eggs and orange zest in a bowl and mix together.
-
4Add the milk and orange juice, the dried fruits and walnuts to the cake batter and mix together well.
-
5Place the mixture into the saucepan and smooth over the top. The cake will peak whilst cooking.
-
6Bake in the preheated oven for 55-60 minutes or until a skewer comes out clean.
-
7Leave the cake to cool for 10 minutes before removing from the pan and then allow it to cool completely.
-
8Cook's Notes
-
9The 3-ply Stainless Steel Saucepan ensures a delicious, even bake every time due to the cleverly combined cooking benefits of stainless steel and aluminium; heat spreads gently and evenly throughout the pan, retaining moisture within the cake.