Eggless Cakes

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Eggless Cakes

Light Dried Fruit Cakes

Country Tea Bread

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

Use a 450g/1 lb loaf tin.

Place the fruit in a large mixing bowl, pour in 4 tbs. of golden syrup and the cold tea and leave overnight. Next day, fold in the sour cream, sifted flour and melted butter.

Grease and line the loaf tin. Spoon the mixture into the tin and bake for about 50 minutes. Remove from the oven, brush the top with the remaining golden syrup and sprinkle on the sugar and walnuts. Return the loaf to the oven and bake for a further 15 minutes. Leave to firm up in the tin for 5 minutes then turn out onto a wire tray, peel off the lining paper and allow to cool.