I made this lovely fruit cake from a pretty ordinary recipe but made it better with just a couple of tweaks.
225gms of self-raising flour ( I use plain flour and baking powder)
300gms of fruit, I used Sultanas, Cherries, Dates, Almond slices and powder.
125ml pot natural yoghurt
1tsp Mixed spice
A little rum
A little Demerara sugar
Add a cap full of rum to the fruit.
Rub the flour, butter, spice and sugar together to resemble bread crumbs.
Add the eggs and the yoghurt and mix.
Add the fruit.mix
Put into 6 inch cake mould, sprinkle with Demerara sugar and press the sugar into the top of the mix, when cooked this gives the cake a crispy top.
Bake at 160°C in a fan oven. 180°C Oven for about an hour, check by pushing a skewer into the cake and seeing if the skewer is clean when you pull it out.