• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 8 People
  • Difficulty Normal

This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • 100g mixed fruits
  • 200ml freshly squeezed orange juice, warmed
  • 1½-2 tbsp extra self-raising flour
  • Sift together:
  • 250g self-raising flour
  • 1 tbsp milk powder
  • 175g butter
  • 4 eggs
  • 175g castor sugar
  • 1 tsp vanilla essence
  • For topping:
  • 25g self-raising flour
  • 25g soft brown sugar
  • 50g butter
  • 25g desiccated coconut
  • 1/2 tsp vanilla essence


  1. Soak mixed fruits in warm orange juice and set aside for 30 minutes. Drain mixed fruits well and discard orange juice. Add in a small amount of self-raising flour.
  2. Grease and line a 31cm x 11cm x 5cm loaf tin with greaseproof paper. Preheat oven to 170°C.
  3. Place self-raising flour, milk powder and butter in a mixing bowl. Cream together until mixture forms a paste.
  4. Combine the eggs and sugar in a mixing bowl. Whisk over a hot water bath until the mixture is spongy and fluffy.
  5. Add whisked egg mixture and essence gradually into the flour and butter paste. Mix well into a batter. Stir in the fruits until well combined.
  6. Pour the batter evenly into the prepared baking tin.
  7. To prepare the topping, place flour, brown sugar and coconut in a small bowl. Rub in butter until mixture turns crumbly. Mix in vanilla essence then pour this topping evenly over the batter. Bake in preheated oven for 50 minutes or until the centre of the cake springs back when gently pressed. You can also test with a wooden skewer which should come out clean when inserted into the centre of the cake. Cool cake on a wire rack for 10-20 minutes, then turn out from the tin.
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