This fruited cake uses cider as its liquid, which produces a subtle flavour with more than a hint of apple. Recipes from this part of the world use cider in many imaginative ways to flavour both sweet and savoury dishes.
MAKES 16 SQUARES
150 ml (1/4 pint) dry cider
225 g (8 oz) sultanas
100 g (4 oz) butter
100 g (4 oz) light soft brown sugar
2 eggs, beaten
225 g (8 oz) plain flour
5 ml (1 tsp) bicarbonate of soda
1. Grease an 18 cm (7 inch) square cake tin.
2. Put the cider and fruit in a bowl and leave to soak for 12 hours or overnight.
3. Cream the butter and the sugar together until pale and fluffy. Gradually beat in the eggs, a little at a time, beating well after each addition. Add half of the flour and the bicarbonate of soda and beat thoroughly together.
4. Pour over the sultanas and the cider and mix well together. Fold in the remaining flour, then pour quickly into the prepared tin.
5. Bake at 180°C (350°F) mark 4 for about 1 hour, until well risen and firm to the touch. Leave to cool in the tin for 30 minutes, then turn out on to a wire rack and leave to cool completely.
Serve cut into squares.