A Fruitcake For All Seasons

One might say that 'tis odd to start a very first entry into a blog in March with a recipe for a fruitcake since fruitcakes are usually associated with Christmas. The truth of the matter is that a good old-fashioned fruitcake can be eaten at anytime, even if there is no reason to celebrate. But one can always celebrate life. And that would be reason enough.

For my Honey, who loves a simple, good old-fashioned fruitcake, this one's for you.

Simple Fruitcake

Ingredients
250g salted butter
250g brown sugar
4 medium-sized eggs
375g self-raising flour
250g mixed dried fruit (tossed into the flour)
a handful of chopped nuts (tossed into the flour)
1/2 cup milk

Method
1. In a large bowl, whisk softened butter with the sugar until creamy and pale.
2. Add in 1 egg at a time, whisking well after each egg, until the mixture becomes a little stiffer.
3. Using a metal spoon, gently fold in the mixed dried fruit, chopped nuts and the flour.
4. Stir in milk.
5. Bake in a lined tin in 175 degrees C for 1 to 1.5 hours. A cake tester inserted into the middle of the cake should come out clean.
6. Cool, store, eat, enjoy!