Fruit Bundt Cake

This fruit cake is unsurpassed enjoyed relaxing with a good cup of coffee or tea.

Ingredients serve 10

160 g sultanas or mixed fruit

125 ml red wine, port or sherry

170 g soft unsalted butter

250 g caster sugar

1 tsp vanilla extract

3 eggs (150g)

80 ml buttermilk

215 g self raising flour

Method

Place wine and fruit in a saucepan and bring to the boil over medium heat. Place the fruit mixture in a bowl and allow cooling to room temperature. Preheat the oven to 170ºC normal bake. Spray a Bundt tin with cooking spray. Place butter, sugar and vanilla in a bowl and beat until light and creamy. Add the eggs one at a time beating well after each addition. Add buttermilk and flour in a steady stream while mixing. Place mixture evenly in the tin and bake in the oven for approx. 45 minutes. Remove from the oven and rest for 10 minutes before turning upside down on a plate. Dust with icing sugar and serve warm.

Note: Try soaking the fruit in fruit juice instead wine for an alcohol free version.