Mystery Ingredient Fruit and Nut Cake Recipe

Mystery Ingredient Fruit and Nut Cake

It's a little wacky - but trust us, this secret ingredient takes this cake to a whole new level! - by Jane Ash

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TIP! The pan we used is available from major supermarkets. Cake can be made up to three days ahead. Keep in an airtight container, at room temperature. Try serving sliced cake with butter.

Ingredients

75g unsalted butter, melted

1 cup firmly packed brown sugar

1 egg

300g can condensed tomato soup

¾ cup raisins (120g), chopped

¾ cup walnuts (80g), coarsely chopped

1 ½ cups plain flour

2 teaspoons mixed spice

1 teaspoon bicarbonate of soda

½ teaspoon baking powder

Icing sugar mixture, to decorate

Method

Grease a 24cm round, non-stick bundt pan.
Using a wire whisk, whisk butter, sugar and egg in a large bowl until smooth. Whisk in soup until combined. Stir in raisins and walnuts.
Sift combined flour, spice, soda and baking powder into a separate, large bowl. In two batches, stir into soup mixture until well combined. Spoon evenly into prepared pan.
Cook in a moderately slow oven (160C) for about 40 minutes, or until cooked when a skewer inserted into the centre of the cake comes out clean. Remove from oven. Stand in pan for 10 minutes. Turn out onto a wire rack to cool completely. Transfer to a serving plate.
Serve dusted with sifted icing sugar.

Jane Ash

Jane Ash is a recipe editor and contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.

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Ingredients

Method

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