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Spicy fruit cake

Calories per serving 135.

ingredients

makes 20 slices.
100 g (3 1/2 oz) polyunsaturated margarine
100 g (3 1/2 oz) light soft brown sugar
3 eggs, beaten
175 g (6 oz) carrots, grated
100 g (3 1/2 oz) ready to eat dried apricots, chopped
50 g (1 3/4 oz) glace cherries, chopped
50 g (1 3/4 oz) sultanas
finely grated zest of 1 lemon
225 g (8 oz) self raising white flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground mixed spice
1 teaspoon ground ginger

method

1. Preheat the oven to Gas Mark 4/180°C/fan oven 160°C.

2. Line a 20 cm (8 inch) loose bottomed round cake tin with non stick baking parchment.

3. Cream together the margarine and sugar until fluffy, add the eggs and beat well.

4. Stir in the grated carrots, apricots, glace cherries, sultanas and lemon zest.

5. Sift in the flour, baking powder, salt, mixed spice and ginger and fold them in.

6. Spoon the mixture into the tin and bake for 1 1/4 hours, until firm to the touch and a skewer inserted into the centre, comes out clean.

7. Carefully turn the cake out on to a wire rack and allow to cool completely before cutting into thin slices to serve.

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