Ingredients
- 2 mediums eggs beaten
- 110 grams caster sugar
- 1 415g can of fruit cocktail in fruit juice dr
- 225 grams selfraising flour sifted
- 1 teaspoon baking powder
- 100 ml sunflower oil
- 1 tablespoon demerara sugar
Make it step by step
- Gently stir together the first 6 ingredients until well mixed then turn the mixture into a buttered 24cm cake tin.
- Smooth the surface then spinkle the demerara sugar over the top.
- Bake in a preheated over (160C/325F/Gas Mark 3) for 40-45 minutes or until cooked through. Cool for about 20 minutes then carefully remove from the tin.
- Serve warm with thick cream ice cream or yoghurt and either some raspberry puree or stewed rhubarb
- If possible use fruit cocktail canned in fruit juice not in syrup. If you bake the cake in advance wrap loosely in foil and reheat before servntg.
- Serves 4
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.