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Grease a 20cm (8”) cake tin. Line with greaseproof paper. Preheat the oven to 180°C/350°F/gas 4. Put the
butter, sugar, dried fruits and spices in the bowl, and beat at speed 3 till combined. Add the eggs and milk
and beat for a few seconds. Gradually add the flour, beating till well mixed. Bake in the cake tin for about
1½ hours. Cool in the tin for 15 minutes then turn on to a wire rack.
SPONGE MIXTURE beater
• 500g plain flour
• 250g soft butter or margarine
• 250g sugar
• 2 drops vanilla essence
• 4 eggs
• 15g baking powder
• 125ml milk
• pinch of salt
Grease and line a deep 23cm (9”) round cake tin. Preheat the oven to 190°C/375°F/gas 5. Put everything
into the bowl, mix at speed 1 for 30 seconds, then at speed 3 for 3 minutes, till combined. Pour the mixture
into the cake tin, and bake in the centre of the oven for 50-60 minutes, till a skewer pushed into the cake
comes out clean. Cool on a wire tray. Vary the basic recipe by adding 100g raisins, chopped nuts, or grated
chocolate.
BLENDER RECIPES
LEEK AND POTATO SOUP
• 150g leeks, trimmed
• 150g potatoes, peeled
• 2 vegetable or chicken stock cubes
• 800ml water
• salt and pepper to taste
Blend the leeks and potatoes for a couple of seconds (you want them lumpy, not mushy). Transfer to a pan,
and add the water and stock cubes. Bring to the boil, stirring, reduce the heat, cover the pan and simmer
for 20 minutes. Let the mixture cool for about 30 minutes, then blend at high speed, till it’s smooth and
silky. Return the mixture to the pan and heat to serving temperature (don’t let it boil). Taste, adjust the
seasoning, and serve with crusty bread.
W
ENVIRONMENTAL PROTECTION
To avoid environmental and health problems due to hazardous substances in electrical and
electronic goods, appliances marked with this symbol mustn’t be disposed of with unsorted municipal
waste, but recovered, reused, or recycled.
