for 1 cake
- 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
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.