Crumble Topped Cake

For 10-12 slices you need

4 oz. margarine
4 oz. castor sugar
2 eggs
8 oz. flour (with plain flour 2 level teaspoons
baking powder)
approx. 8 oz. dried fruit
1-2 oz. chopped candied peel
milk to mix-approx. 6 tablespoons

Crumble topping mixture

4 oz plain or self raising flour
2 oz margarine or butter
3 oz sugar preferably brown
pinch spice

  • Cream the butter and sugar until soft and light
  • Whisk eggs beat gradually into the butter mixture If the mixture shows signs of curdling add a little sieved flour
  • Fold in flour with a metal spoon taking care not to over handle
  • After adding the flour.stir in fruit, peel and enough milk to make a slow dropping consistency.
  • Put into greased and floured tin.
  • Add the crumble topping mixture by rubbing the margarine or butter into the flour sieved with spice, add the sugar
  • Cook for about 1 hour-1 1/4 hours.
  • Test before removing from the oven, the cake should have shrunk away from the sides of the tin, feel firm to the touch, and if a warm fine skewer is inserted it should come away clean.

Oven temperature: 350-375°F. -Gas Mark 4
Oven position: centre

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