Eggless Cakes

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Eggless Cakes

Light Dried Fruit Cakes

Coningdale Cake

Preheat the oven to 180C/350F/gas mark 4

Use a 20cm/8 inch deep cake tin.

Grease and line the cake tin. Sift the flour with the baking powder and spice into a bowl and rub in the butter until crumbly. Add brown sugar, raisins, sultanas and mixed peel and mix well. Stir in sour cream and enough milk to make a soft dropping mixture, pour into the cake tin and bake for 1 3/4 - 2 hours or until golden brown. Test with a warm knife. Turn on to a wire rack, right side up, to cool, then store in an airtight container.