Malted Fruit Cake

Name: Malted Fruit Cake
Total time: 55 min
Yield: 1
Ingredients: 0.667 cup Golden raisins; 0.667 cup raisin; 0.2 cup butter; 0.625 cup water; 1.5 cups self-rising flour (sifted); 0.25 teaspoon baking soda; 1 pinch salt; 0.5 cup dark brown sugar; 1 large egg (beaten); 1 tablespoon Malt extract

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Health Score:

5,2 / 10

Difficulty:

easy

Difficulty

Preparation:

55 min.

Preparation

Calories:

171

calories

Calories

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Nutritional values

1 cake contains
(Percentage of daily recommendation)

Calorie	171 kcal	(8 %)
Protein	2.55 g	(3 %)
Fat	3.56 g	(3 %)
Carbohydrates	31.64 g	(21 %)
Sugar added	5.82 g	(23 %)
Roughage	0.89 g	(3 %)

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more nutritional values

Vitamin A	38.91 mg	(4,864 %)
Vitamin D	0.17 μg	(1 %)
Vitamin E	0.51 mg	(4 %)
Vitamin B₁	0.11 mg	(11 %)
Vitamin B₂	0.09 mg	(8 %)
Niacin	1.29 mg	(11 %)
Vitamin B₆	0.01 mg	(1 %)
Folate	34.13 μg	(11 %)
Pantothenic acid	0.08 mg	(1 %)
Biotin	0.16 μg	(0 %)
Vitamin B₁₂	0.11 μg	(4 %)
Vitamin C	0 mg	(0 %)
Potassium	167.34 mg	(4 %)
Calcium	68.16 mg	(7 %)
Magnesium	3.71 mg	(1 %)
Iron	1.26 mg	(8 %)
Iodine	5 μg	(3 %)
Zinc	0.1 mg	(1 %)
Saturated fatty acids	2.02 g
Cholesterol	22.72 mg

Author of this recipe:

EAT SMARTER

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How healthy are the main ingredients?

raisins raisin salt egg

Ingredients

for

cake

Ingredients: ⅔ cup
Golden raisins; ⅔ cup
raisin; ⅕ cup
butter; ⅝ cup
water; 1 ½ cups
self-rising flour (sifted); ¼ teaspoon
baking soda; 1 pinch
salt; ½ cup
dark brown sugar; 1
large egg (beaten); 1 tablespoon
Malt extract

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Preparation steps

Heat the oven to 180°C (160° fan) 350°F gas 4. Grease and flour a 450 g|1lb loaf tin.

Put the sultanas, raisins, butter and water into a pan. Bring to a boil and simmer for 5 minutes. Remove from the heat and set aside to cool a little.

Sift the flour, bicarbonate of soda and salt into a mixing bowl. Stir in the sugar.

Pour in the warm fruit mixture and add the beaten egg and malt extract. Mix well until blended.

Pour into the prepared tin and bake for for 35 - 45 minutes or until a skewer inserted comes out clean. Leave in the tin for 10 minutes, then turn out onto a wire rack to cool.

Serve sliced and spread with butter.