The weather in the UK was really miserable in January: we were trapped in our homes and going stir crazy. Not that any of us should be complaining compared with the horrors that were unleashed upon those poor Haitians.
But when what’s happening outside traps us inside, it’s the perfect time to indulge in a bit of comfort cooking.
I have a recipe from a friend for a very simple fruit cake and I decided to yank it out and give it a bit of an update. I always thought it was a bit too sweet and as it’s winter, I thought I’d cut back on the fat too. The end result was delicious and I didn’t miss either the sugar or the fat. To compensate I added a splash of Southern Comfort (Santa gave me a miniature in my stocking) and hence I’ve called it Southern Comfort Cake!
- 1 lb Mixed dried fruit
- 1 cup water
- Large glug of Southern Comfort (or scotch or Grand Marnier)
- 4oz brown sugar
- 3oz unsalted butter (or salted if that’s all you have)
- 1 tablespoon of treacle
- 4 oz plain flour
- 4 oz self raising flour
- Teaspoon baking powder
- 2 eggs.
Put the fruit, water, Southern Comfort, butter, sugar and treacle in a large saucepan and slowly bring to a boil. Remove from heat, stirring all the time so that the butter and sugar dissolve.
Meanwhile sift the two flours together with the baking powder. Whisk the eggs and once the fruit mixture has cooled a bit, stir in the eggs and then the flours.
Pour the mixture into a lined loaf tin or round cake tin and bake in a moderate oven (Gas 3/4) for about an hour. Ovens vary so much I cannot be more specific. I do mine in a 2 oven Aga in the top oven with the cold shelf above it. Test after 45 mins by inserting a skewer. If it comes out clean, the cake is done. If not give it a bit longer.
The cake keeps really well.
