An Ordinary Fruit Cake

WP_20160611_003 (2)After a while of no baking period, it is so nice to have a slice or two of CAKE! so is to make it.

I am in north Wales now surrounded by very beautiful, peaceful countryside.

Being on holiday now I thought of making this cake, as a fruit cake with lots of spices seems to be one of David’s favourite cakes.

The ground flax and water mixture is used as the egg substitute. Last year I experimented with this paste to see it really works. So I made 2 loaves with exactly the same recipe, but added this mixture to one of them. The result was, the one with the mixture turned out to have swollen a little more than the one without, although there wasn’t a massive difference.

There isn’t much of this cake left now as we’ve been eating this every day, so I’m already excited to think what the next baking will be…:-)

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Ingredients: makes 2 x 1lb loaf tin

500g wholemeal self-raising flour

4 tbsp mixed spice

A pinch sea salt

2tbsp ground flaxseed

6tbsp water

100ml rapeseed oil

500ml water

50g dark muscovado sugar

A big handful of raisin

A big handful of sultanas

A big handful of currants

A handful of flaked almond

A small handful of crystallized ginger, chopped into small pieces


  1. Preheat the oven to 170C.
  2. Sieve together the self-raising flour, mixed spice and salt into a bowl.
  3. In a separate bowl, mix the flaxseed and water and leave to thicken for about 10 minutes.
  4. Add the oil, sugar into the flaxseed mixture and mix well.
  5. Combine the flour mixture, the wet mixture together and mix. The mixture should be heavy. If you scoop some out with a spoon, it will slowly drop.
  6. Add the dried fruits, flaked almond and ginger then mix.
  7. Pour the mixture into the tins and bake. After about 20 minutes when the top is brown, turn the heat down to 160C until the inside is baked.

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