Fruity sponge squares - recipe

Ingredients

Recipe , Cake 2 , Sponge , Fruity , Squares

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1
Place the sultanas and brandy in a bowl, stir well and leave to marinate.

For this step you'll need:
- 75g Sultanas
- 30ml Brandy
2

Preheat the oven to 190°C (fan 170°C, gas mark 5) for about 20 minutes. Grease and base line a 25.5 x 16cm (10 x 6.5 in) oblong baking tin.
3
Mix together the granulated sugar and ground cinnamon and set aside.

For this step you'll need:
- 25g Unrefined golden granulated sugar
- 1tsp Cinnamon
4
Sieve the flour, baking powder and mixed spice into a large bowl. Add the margarine, muscovado sugar and eggs and beat well with a wooden spoon or electric hand whisk until smooth.

For this step you'll need:
- 150g Self-raising white flour
- 1tsp Baking powder
- 1tsp Mixed spice
- 125g Margarine
- 125g Unrefined dark muscovado sugar
- 2 Egg(s) (free range) large
5
Fold the nuts, mincemeat and marinated sultanas into the mixture and spoon into the tin. Level the surface and sprinkle over the cinnamon sugar.

For this step you'll need:
- 50g Walnuts
- 125g Mincemeat good quality
6

Bake in the oven for about 20 minutes or until golden and a skewer inserted in the centre comes out clean. Allow to stand in the tin for 10 minutes before turning out onto a wire rack to cool.
7

Transfer the cake to a board and cut into squares.

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Fruit cake ⇒