420 g (3 cups) self-raising flour
5 ml (1 t) ground cinnamon
3 ml (½ t) ground nutmeg
3 ml (½ t) salt
190 g (1½ cup) fruitcake mix
375 ml (1½ cup) buttermilk
1 extra large egg
45ml (3 T) honey
100 g (½ cup) Brown Sugar
100 ml oil
cherries and blanched almonds (optional)
Preheat the oven to 180ºC.
Sift the flour, spices and salt together. Mix in fruitcake mix.
Whisk together the buttermilk, egg, honey, sugar and oil.
Add to flour mixture and mix lightly but thoroughly.
Turn into a lined and greased loaf tin and level top with the back of a spatula dipped into hot water.
As the batter is fairly stiff, cherries and almonds may be arranged on the top, if desired.
Bake on middle shelf of oven for 1 hour.
Allow to stand for 5 minutes before turning out onto wire rack to cool completely.
Prepared, tried and tested by: Preshana Singh