MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fruit Cocktail Cake
Categories: Cakes
Yield: 8 Servings

250 g Butter; plus extra to grease
- the cake tin
200 g Caster or granulated sugar
3 Eggs
200 g Tin fruit cocktail; drained
200 g Self-raising flour

Preheat the oven to 180?C (fan 160?C/350?F/gas 4) and lightly
grease a 20 cm round or square cake tin.

Beat the butter and sugar together in a mixing bowl with a fork or
wooden spoon until well combined. Break in the eggs and mix together,
beating until smooth.

Add the fruit cocktail to the mixing bowl and stir through quickly.
Add the flour, and mix well to combine into a soft, sweet batter.

Pour the batter into the tin and bake in the centre of the oven for
around 45 minutes, depending on the size of your tin. A shallow tin
will cook faster, whereas a deeper tin will take its time. To check
if it is cooked through, insert a sharp knife into the centre of the
cake. If the knife comes out clean, the cake is ready. Allow to cool
in the tin for 10 minutes before turning out and slicing.

The cake can be enjoyed hot or cold.

To Keep:

Leftovers freeze well for up to 3 months, wrapped in foil or popped
in a freezer bag.

Recipe by Jack Monroe

Recipe FROM: <https://www.panmacmillan.com/blogs/
lifestyle-wellbeing/jack-monroe-free-ebook>

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