Prep 20 mins
Cook 50 mins
Sweet and spicy. Finely ground black pepper adds unusual spiciness to this regional fruitcake and is an example of the huge variety of fruitcakes that are made in Britain. This makes one small cake or loaf. A favorite served with afternoon tea.
- 3 ounces raisins
- 3 ounces dried currants
- 4 ounces sugar
- 3 ounces butter
- 5 ounces water
- 8 ounces self raising flour
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon clove
- 1⁄4 teaspoon pepper
- 4 tablespoons milk
- 1 egg, beaten
- Preheat oven to 350°F; adjust rack to middle of oven.
- Grease 7-inch cake tin or small loaf pan and line the bottom with parchment paper. Grease the parchment paper.
- Put fruit, sugar, butter and water in a saucepan and bring to a boil, turn down heat and simmer for 10 minutes, then let mixture cool to warm.
- Put the flour, spices,and pepper in a bowl and stir to blend. Gently stir in the fruit mixture, milk and the egg. Mix thoroughly without beating.
- Turn the mixture into the prepared pan and bake for about 50 minutes or until firm to the touch,golden brown or a toothpick test indicates done.
- Turn out and let cool on a wire rack.
- May be topped with a mixture of cream and powdered sugar or simply dusted with powdered sugar.