* Percent Daily Values are based on a 2000 calorie diet.
Fruit cocktail cake
The perfect afternoon treat made with just five easy ingredients
Cook Time45 minutesmins
Course: Dessert
Cuisine: British
Servings: 8
Calories: 449kcal
Author: Jack Monroe
Equipment
20cm round or square cake tin
Mixing bowl
Ingredients
250gbutterplus extra to grease the cake tin
200gcaster or granulated sugar
3eggs
200gtin of fruit cocktaildrained
200gself-raising flour
Method
Preheat the oven to 180°C (fan 160°C/350°F/gas 4) and lightly grease a 20cm 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. Leftovers freeze well for up to three months, wrapped in foil or popped in a freezer bag.