Spiced fruity tray bake
280g (10 oz) unsalted butter
280g (10 oz) caster sugar
280g (10 oz) self-raising flour
30-45ml (2-3tbsp) milk
350g (12 oz) mixed dried fruit with mixed peel
10ml (2 tsp) ground mixed spice
15ml (1tbsp) granulated sugar
How to make it…
Grease and line the small AGA roasting tin or a large, deep roasting tin with greaseproof paper or Bake-O-Glide.
Place the butter and caster sugar in the bowl of a food mixer with the flat beater fitted and cream together until light and fluffy. Add the eggs one at a time and beat in thoroughly.
Fold in the sieved flour and dried fruit with enough milk to give a soft consistency so that the mixture gently falls off the spoon. Spoon the mixture into the prepared tin and level the surface.
2 Oven AGA: Bake in the Roasting Oven on the Grid Shelf on the floor of the oven with the cold Plain Shelf on the 1st set of runners, for 35-40 minutes until well risen and golden brown. Turn once halfway through cooking if necessary.
AGA: Bake in the Baking Oven on the 3rd set of runners for 35-40 minutes until well risen and golden brown. Turn once halfway through cooking if necessary and slide-in the cold Plain Shelf on the 1st set of runners if the cake begins to over-brown.
Conventional oven: Bake at 160°C/Gas 3 for 40 minutes until well risen and golden brown.
Leave to cool in the tin for a few minutes then cut into squares, sprinkle with the granulated sugar and finish cooling on a wire rack.