Maggie's Potato Fruit Cake
'More Please!'
One recipe that you will never get wrong!
This was handed down from my Grannie’s Sister – Aunt Em ~
1 cup cooked and mashed potato (do not add butter, cream etc)
1 cup brown sugar
2 cups wholemeal self raising flour (triple sifted)
3 eggs well beaten
125g butter
1 tablespoon golden syrup
300g of dried mixed fruit (soaked overnight with 1 cup of black tea)
1 tablespoon milk (Only use if mixture appears too dry)
Preheat oven to 175C (Moderate oven)
Line a 22cm cake tin with greaseproof paper making sure you have about paper about 3 finger’s width above top of pan.
With a hand held electric mixer beat potato, butter and sugar at high speed until a creamy consistency (about 3-4 minutes)
Add eggs and ½ flour and beat on SLOW speed until combined, put mixer down, get a wooden spoon - then add dried fruit mixture and rest of flour and slowly mix until well combined.
Pour into middle of cake tin, and then spread mixture evenly around tin. Bake in oven until cooked. (About 1 ½ to 2 hours). A thin skewer inserted into middle of cake will tell you when cooked. It should come out clean.
Once cooked remove oven. Allow to cook for 15 minutes, then decant onto wire rack and allow to cool completely before cutting.
Note from Maggie: Slices freeze well for use at a later date. Just make sure the cake is 100% cool, wrapped tightly in plastic wrap.
This is a delicious cake for morning or afternoon tea and very good for you, with lots of fibre and little fat. Serve with a cup of your favourite tea or coffee. I guarantee your friends and family will say “One more slice please!”
I just love to use Loose Leaf Tea - to me that is a correct way to make that satisfying cuppa, and yes I do heat the pot with boiling water, then tip it out add the tea - 1 for each person and 1 for the pot before filling again with boiling water.
I buy my tea at a very special place and I have a link below for you to check this out if you want.
ENJOY!
© Maggie David ~ Oils of the Earth Pty Ltd ~ Sydney 2009