Fruit Cake

A little pineapple added to a light fruit cake gives an extra moistness to a light and subtly spiced fruit cake. A top tip to avoid baking a 'layer cake' is to make sure you toss the fruit in flour to stop it sinking in the batter and sitting at the bottom of the cake. Trust me, this isn't one of those myths you hear, it happens.

Recipe - Makes 9 squares

For the cake:

• 50g butter, softened
• 50g light muscovado sugar
• 1 egg
• 60g plain flour
• 1/4 tsp baking powder
• 1/4 tsp mixed spice
• Pinch ground mace
• 50g pineapple, diced
• 30g sultanas
• 30g raisins
• 1/2 tbsp milk

For the topping:

• 1 tbsp honey, warmed
• Sugar cubes, crushed, to sprinkle

Preheat the oven to 160C. Cream the butter and sugar in a bowl to pale and light. Gradually beat in the egg to combined. Sift in the flour, baking powder and spices, and fold in well. Toss the fruit in a little flour and fold into the cake mixture along with the milk. Pour into a greased and lined 6 inch square traybake tin and bake for 25-30 minutes, or until the sponge is risen, browned, and springs back when pressed gently.

Remove the cake from the oven and transfer to a wire rack to cool. Once cold, brush the top with honey and sprinkle over the sugar cubes. Cut into squares to serve.