LIGHT FRUIT CAKE
150 g self-rising flour
150 g nutty-wheat flour
225 g butter
225 g brown sugar
1 lemon rind – grated
5 extra large eggs
450 g Mimed cake fruit
125 g glace cherries – chopped
30 ml golden syrup
Cream the butter, sugar and rind together. Add the eggs one at a time, beat well after each addition. Add the syrup. Combine self-rising flour and nutty wheat flour. Add cherries and fruit to flour. Add the creamed mixture. Mix well. Spoon the mixture into a prepared bake tin or make individual cakes. Bake at 160 ºC. for 1 hour or till baked.
Photos and text by Freddie Kritzinger – The Bald Chef
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