With all this face book business and various distractions (especially my OU course) I have been very lax in updating my blog. However the baking has not stopped!
G made this lovely cake at the weekend. It is adapted from the Mary Berry 1980s classic Fast Cakes.
Pineapple and Raisin Cake
Pre heat oven to 160 deg C.
With an electric mixer beat together 200g SR flour, 150g soft stork, 115g soft brown sugar, 2 large eggs and 2 tbsp milk until light and creamy.
Then stir in 50g glace cherries, a 225g tin of crushed pineapple which has been very well drained (do something else with the juice eg make a mai tai or sex on the beach cocktail) and 350g raisins until well mixed.
Turn into two 500g loaf tins and bake for approx 45-50 minutes until cooked.
This is quite a moist and crumbly cake and should be kept in the fridge.
Not sure how long it will keep as we finished ours within a couple of days.
Enjoy!
Lucia
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