Westmorland Peppered Fruitcake Cake

225g (8oz) Self Raising Flour
150ml (¼ pint) Water
110g (4oz) Caster Sugar
75g (3oz) Raisins
75g (3oz) Currants
75g (3oz) Butter
1 Egg, beaten
4 tbsp Milk
½ tsp Ground Ginger
½ tsp Finely Ground Black Pepper
Pinch Ground Cloves

Pre-heat oven to 180°C: 350°F: Gas 4.
Grease a deep 18 cm (7 inch) round cake tin, line with buttered greaseproof paper.
Place the water, raisins, currants, butter and sugar in a saucepan, bring to the boil.
Simmer for 10 minutes.
Allow to cool slightly.
Sieve flour, ginger, pepper and cloves into a bowl.
Mix in the milk and egg.
Stir in the fruit mixture.
Place the mixture into the prepared cake tin.
Bake for 50 minutes or until firm and golden brown.
Remove from the tin.
Allow to cool on a rack before serving.

Baking Recipes

Westmorland Peppered Fruitcake Cake