Fruit Cake Recipe Made with Oil

This recipe for Fruit Cake made with oil is one of my cakes I can continue to eat as part of my 'healthier bakes' for lower Cholesterol.


I am choosing to bake less with butter and baking fat, and instead using more olive oil or rapeseed oil. This is a favorite bake Fruit Cake recipe made with oil. A great cake recipe to bake a few days ahead of time, as it tastes better a day or two later. 
Recipe - Fruit Cake made with oil
Equipment

• bowl
• 18cm round cake tin
• parchment paper or cake tin liner
• scales  
• measuring jug
• wooden spoon  

Ingredients
225g plain flour
2 level tsp baking powder
150g caster sugar
150ml (1/4 pint) olive oil or vegetable oil
2 eggs
3 tbsp milk
450g mixed dried fruit

Instructions

• oven temp 170 degrees C, Gas mark 3
• grease and line the cake tin
• Sift the flour and baking powder into a bowl, and add the sugar.
• Measure the oil in a jug and add the eggs, and 3 tbsp of milk. Beat together and mix into the bowl with the rest of the ingredients
• Add the fruit and mix.
• Pour into the tin and bake for 1 hour, then reduce the temperature to 150 degrees C, gas mark 2 and bake for 1 1/4 hours.  Using a skewer check to see if the cake is cooked, it should come out clean. If required it may need to bake for an additional 15 minutes.
• Allow the cake to cool in the tin.

Tip - if you think the top of the cake is browning too much, cover the top with some parchment paper or foil. This cake is best eaten a few days after baking, store in an air tight container. 
This recipe is based on a recipe from the Good Housekeeping Cookery book that originally used vegetable oil.Other recipes you may like to try:-
Cherry and Coconut Cake