200 g butter, softened plus extra for greasing
200 g dark muscovado sugar
3 eggs, beaten
1 tbsp black treacle
200 g Golden cloud Self-raising Flour
2 tsp mixed spice
1 tsp baking powder
2 eating apples, grated
300 g mixed sultanas and raisins
- Heat oven to 180°C. Butter and line the bottom of a deep, round 20 cm cake tin with greaseproof paper.
- Beat the first seven ingredients together in a large bowl (electric hand- beaters are best for this), until pale and thick. Using a large metal spoon, gently fold in the fruit until evenly combined.
- Spoon the batter into the tin and bake for 50 mins-1 hr or until the cake is dark golden, springy to the touch and has shrunk away from the tin slightly. A skewer inserted into the centre will come out clean when it’s ready.
- Serve immediately with maple syrup, lemon whipped cream, and/or strawberries.