50 g Sweet biscuit crumbs
200 g Butter or margarine
6 Eggs
1/2 c Sugar
1/2 c Brown sugar
2 c Plain flour
1 tb Baking powder
3 tb Cocoa
80 ml Milk
1 ts Vanilla extract
1 c Mixed dried fruit; (or 1 cup
-of any
; single variety of
; dried fruit, eg.
; sultanas, currants
; etc.)
Generously butter a non-stick fluted cake tin and sprinkle the biscuit
crumbs all over the buttered area. Preheat the oven to 170c. and set
aside.
Slowly melt the butter or margarine. Meanwhile, using an electric
mixer, beat the eggs and sugars together until the mixture is very
thick and pale, about 8 minutes. With the motor still running, add
the melted butter to the egg mixture in a thin stream and continue
beating until all the ingredients are combined.
In a separate bowl, mix the flour, baking powder and cocoa together.
Combine the egg mixture, the flour mixture, the vanilla extract and
the milk with a wooden spoon, continuing to mix until the batter is
smooth. Add the dried fruit and mix briefly to distribute.
Pour the batter into the prepared tin then bake the cake at 170c. for
40 minutes. Allow to cool for a few minutes in the tin, then turn out
onto a wire rack and cool.
Sprinkle with a little icing sugar if desired.
Yields
1 servings