Fruit Cake Recipe - Raspberry Buckle

Photo: DominikaZR

Ingredients

2 grams -175 plus rounded tbsp of self-raising flour

200 grams -softened butter

2 tablespoons -light muscovado sugar

2 teaspoons -cinnamon

175 grams -caster sugar

3 -eggs

2 teaspoons -vanilla extract

1/4 teaspoon -cloves

140 grams -fresh or frozen raspberries

Preparation

Heat oven to 180C/fan 160C/gas 4. Butter and line the base of an oval ovenproof dish (diameter 30 cm) or a base of a 23 cm square tin.

For the crumble mix, put in a bowl 2 tbsp of flour and 25g of butter with the muscovado sugar and cinnamon.

Rub the crumble mix between your fingers until you get damp "breadcrumbs" texture.

Mix the flour (175g) and remaining butter, caster sugar, eggs, cloves and vanilla in a bowl,..

Beat until well combined.

Transfer half of the mixture to the oven proof dish and spread raspberries over it.

Cover the raspberries with remaining mixture, then sprinkle with the crumble mix.

Bake for 45-50 minutes until light golden, then cool for 10 minutes and remove from the tin.

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About

Useful baking tips:

- If you use frozen raspberries do not thaw them before using them.
- Make sure, that fresh raspberries should not be soft and mushy and packaging shouldn't have stains and be moist (e.g. condensation).
- How to wash raspberries: Just rinse them under water and nothing else.
- When the fruit cake is baked it should rest for at least 20 minutes (10 minutes in the tin plus 10 more minutes minimum). Freshly baked fruit cake is very soft and fragile but it might be difficult to resist.
- You can change this fruit cake recipe by adding different sort of fruits. Blueberries, strawberries, rhubarb, apricots are all suitable.