Fruit Salad Cake
By: Anonymous
Published: Monday, December 14, 2009 - 12:00am

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

Preparation

1 Gently stir together the first 6 ingredients until well mixed then turn the mixture into a buttered 24cm cake tin. 2 Smooth the surface then spinkle the demerara sugar over the top. 3 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. 4 Serve warm with thick cream ice cream or yoghurt and either some raspberry puree or stewed rhubarb 5 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. 6 Serves 4