TZUTC: -0800   
   MSGID: 35160.fidonet_cooking@1:105/500 2d920c89   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Fruit Cocktail Cake   
    Categories: Cakes   
         Yield: 8 Servings   
       
       250 g  Butter; plus extra to grease   
              - the cake tin   
       200 g  Caster or granulated sugar   
         3    Eggs   
       200 g  Tin fruit cocktail; drained   
       200 g  Self-raising flour   
       
     Preheat the oven to 180?C (fan 160?C/350?F/gas 4) and lightly   
     grease a 20 cm round or square cake tin.   
        
     Beat the butter and sugar together in a mixing bowl with a fork or   
     wooden spoon until well combined. Break in the eggs and mix together,   
     beating until smooth.   
        
     Add the fruit cocktail to the mixing bowl and stir through quickly.   
     Add the flour, and mix well to combine into a soft, sweet batter.   
        
     Pour the batter into the tin and bake in the centre of the oven for   
     around 45 minutes, depending on the size of your tin. A shallow tin   
     will cook faster, whereas a deeper tin will take its time. To check   
     if it is cooked through, insert a sharp knife into the centre of the   
     cake. If the knife comes out clean, the cake is ready. Allow to cool   
     in the tin for 10 minutes before turning out and slicing.   
        
     The cake can be enjoyed hot or cold.   
        
     To Keep:   
        
     Leftovers freeze well for up to 3 months, wrapped in foil or popped   
     in a freezer bag.   
        
     Recipe by Jack Monroe   
        
     Recipe FROM:    
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)   
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