Luke Grant is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Grandmother Pincott’s fruit cake.

Ingredients

450g mixed fruit, glazed fruit & nuts

1 cup sugar

1 cup milk

Mixed spices

1 tsp bicarb soda

120g butter

½ cup sherry or rum

1 cup SR flour

1 cup plain flour

1 egg

Method

Add fruit, nuts, sugar, milk, spices, bicarb soda, butter, and alcohol to a decent sized saucepan.

Heat over medium heat, stirring regularly (you don’t want the sugar to settle on the bottom of the pan).

Once the mixture starts to simmer, wait for about 10 minutes before turning off the heat. Let cool.

Once cool, add flours and egg. Mix thoroughly and place mixture into your prepared tins.

Bake at 160* fan forced / 180* conventional for about an hour and a half.

Start checking with a skewer at one hour.

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