Baking

Ingredients
  • 150 g (5 oz) lightly salted butter, softened
  • 150 g (5 oz) light muscovado sugar
  • 200 g (7 oz) self-raising flour
  • 3 eggs
  • 1 teaspoon almond extract
  • 50 g (2 oz) chopped mixed nuts
  • 75 g (3 oz) mixed dried fruit
Directions

Line 2 x 12-section bun trays with 18 paper cake cases. Put the butter, sugar, flour, eggs and almond extract in a bowl and beat with a hand-held electric whisk for 1–2 minutes until light and creamy.

Add the chopped nuts and dried fruit and stir until evenly combined. Divide the cake mixture between the paper cases.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 25 minutes or until risen and just firm to the touch. Transfer to a wire rack to cool.

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