If you want a lovely fruity chocolatey cake then this one is from Paul Hollywood’s ‘Pies and Puds’ cookbook.
I first made at Christmas time so I would have something ready if anyone called around but have made it several times since. It keeps well and the texture improves on keeping. So you can’t go wrong.
150g caster sugar
200g self raising flour
2 tbsp cocoa powder
2 medium eggs, beaten
2 tbsp golden syrup
200g mixed dried fruits
Finely grated zest and juice of half a lemon.
Beat butter and sugar together in large bowl until pale and fluffy.
Beat in 3tbsps of the flour together with the cocoa, then gradually beat in the eggs and syrup.
Leave to cool in the tin for 10 minutes, then turn out and cool on a rack.
Store in airtight tin.