michelle picker cooks

Almost all fruit, this simple one-bowl cake has a nice tartness and a good hit of rum.

Preheat your oven to 160ºC (320ºF) and line a 22cm (8″) tin with baking paper. Measure 500g (17½ oz) of sultanas and 250g (8¾ oz) of sour dried cherries into a mixing bowl. Gently heat ⅓ of a cup of good dark rum and pour it over the fruit. Stir well, making sure all the fruit is moistened. Add 125g of melted butter, ½ a cup of dark brown sugar and 2 eggs to the bowl and stir to combine. Lastly, to bind the fruit, add 1 cup of plain flour and ½ a teaspoon of baking powder. Mix well and transfer into the prepared tin, spreading evenly. Bake for 1½ hours or until a toothpick inserted into the centre of the cake comes out clean. Cover the tin and allow to cool.