Easy fruitcake

• flavourless oil175ml ml

  plus extra for greasing

• light brown muscovado sugar↗100g g
• eggs↗2

  beaten

• plain flour↗225g g
• baking powder↗1 tsp tsp
• ground cinnamon↗1 tsp tsp
• allspice½ tsp ½ tsp
• orange↗½

  juiced

• lemon↗½

  juiced

• mixed dried fruit200g g
• apricot jam↗200g g
• icing sugar↗

  for dusting

Step-by-step instructions

1. 1

   Heat oven to 160C/140C fan/ gas 3. Grease and line the base of two 20cm springform cake tins with baking parchment.

2. 2

   Stir together the oil and sugar, add the eggs, flour, baking powder, spices and juices, and mix thoroughly with a wooden spoon until pourable and reasonably runny. Gently fold in the fruit, then divide the batter evenly between the tins. Bake for 20-25 mins or until a skewer inserted in the centre comes out clean, then leave to cool.

3. 3

   When cool, remove from the tins and sandwich the cakes together with jam. Sieve some icing sugar on top to serve.