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MSGID: 35160.fidonet_cooking@1:105/500 2d920c89
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
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: 
 
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