Rosemary Conley's recipe for spiced tea cake

Serves 12
Per serving: 200 calories, 3g fat

Ingredients

• 115g (4oz) low fat margarine

• 50g (2oz) reduced calorie granulated sugar

• 2 eggs, beaten

• 115g (4oz) eating apples, grated

• 350g (12oz) dried mixed fruit

• 225g (8oz) self-raising flour

• 2 teaspoons mixed spice

• 1 tsp ground cinnamon

Method

• Preheat the oven to 150C, 300F, gas mark 2. Lightly grease and line a 20cm (8in) round cake tin.

• Using a whisk, cream together the margarine and sugar in a large bowl. Gradually mix in the beaten eggs. Using a wooden spoon, stir in the apples, dried fruit, flour, spice and cinnamon and mix well together to combine.

• Transfer the mixture to a prepared cake tin and bake in the centre of the oven for 1-1.5 hours until the blade of the knife comes out clean when inserted into the thickest part of the cake.

• Allow to cool and serve.

Chef’s tip – you can also bake the cake in a loaf tin and serve slices with custard as a delicious hot pudding.

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