Today we baked a cake. In the spirit of #clearaplate (which I’ve talked about before) I thought I’d use up some bits and bobs in the kitchen before they go really out of date, and I end up throwing them away (like the yeast I found in the cupboard with a best before end date of June 2009).
So, I had the end of a bag of dried cranberries, some dates and some eggs.
James did the mixing and shouted “zero!” over and over after I did the weighing.
After an hour in the oven it’s still not ready, so James has had to eat a biscuit while he waits. Look at his shoulder; he’s getting better at mixing, as that’s the only bit of splattered batter he let fly out of the bowl today.
• 225g self-raising flour
• 225g butter
• 225g caster sugar
• 4 eggs
• 225g mixed dried fruit (I used dried cranberries and dates)
• 1 teaspoon cinnamon
• 1 teaspoon ginger
Preheat oven to 160 degrees C. I don’t know what that is in Fahrenheit or gas mark.
Whisk the butter and the sugar together. If, like me, you have an horrendously bad back and a toddler who must be held during whisking, melt the butter and mix in the sugar. It’s just easier.
Add the flour and the eggs. Mix well. We sing, “forwards and backwards, this way and that way, up! and down!” while James mixes with the hand whisk.
Chuck the fruit in, and the spices. Mix well. Check the mixing done by the toddler; you actually do want it all well stirred.
Pour it into a greased tin. We went for a loaf tin today, but that’s just what James grabbed.
Cook for 1 hour 20 minutes or so, until it’s cooked.