This is a light fruit cake that has become part of the traditional Easter goodies. If this cake is frosted with a layer of Almond or Marzipan icing, with 12 marzipan balls on top, you could turn into a Simnel Cake
250 grams flour
2 eggs beaten
200 grams powdered sugar
1 teaspoon cinnamon powder
1/2 teaspoon nutmeg powder
250 grams chopped dry fruits such as raisins, black currants, cherries etc
200 grams butter
1 teaspoon baking powder
1 teaspoon vanilla essence
Chop the dry fruits into small pieces and dust with a little flour
Preheat the oven to 180C for 15 minutes
Sift the flour, baking powder and salt together.
Cream the butter and sugar well.
Add the beaten eggs and vanilla essence and mix well.
Add the dried fruits, nutmeg powder and cinnamon powder and mix in.
Slowly add the flour and fold in well.
If the mixture is too thick add a little milk.
Pour into a greased and papered baking tin or dish and bake at 180 C for about one hour or more (or until a wooden toothpick comes out clean).
Remove from the oven when done.
Prick the cake with a toothpick and pour the remaining rum over it.
Remove from the tin when cold and wrap tightly in foil or waxed paper and keep in an airtight container till required.
Just before serving, heat for a minute in a microwave oven and pour rum on the cake while hot if desired