Come Again Cake

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.

200g margarine
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.

Heat your oven to 160 degrees and line 2lb loaf tin with baking parchment.

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.

Fold in remaining flour, then add remaining ingredients and fold them in too.

Spread the mixture in the tin and bake for 90 minutes or until a skewer inserted into the centre comes out clean.


Leave to cool in the tin for 10 minutes, then turn out and cool on a rack.

Store in airtight tin.

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