Holiday Picnic Cake part 1

21 May

2013-05-20 16.42.05We are off on our holidays soon. Hopefully we will get some sunshine, but a holiday in this country is always a gamble where the weather is concerned.

Whatever happens we will take a picnic out with us every day.

Having picnics are not only by far the cheaper option than eating out everyday but it also gives you so much more freedom. If you find a pretty spot on your travels you can just stop, eat and explore without worrying where lunch is coming from.

Mum and Dad had four of us and as you can imaging picnics were always the cheapest option on family holidays. We’ve had lunch at some beautiful and some not so beautiful spots. On the side of mountains, next to waterfalls, in wooded glades, in supermarket car parks, taking shelter against the howling wind and rain behind a large rock or sat in the boot of a car in a lay-by.

Before we went on holiday Mum always got bakey in the kitchen. She would  make a large fruit cake that was so moist it would last an entire week or more.  Slices of it would always be put into the cool bag for our lunch on days out.

For the last few years I have done the same thing. I make a couple of cakes to take with us. They are great for days out or if we are staying in lovely with a cup of Early Grey at about 4pm.

The first cake is a tea bread. It is really moist and fruity and doesn’t contain any butter or oil. I usually make it a couple of days before we go away as this cake tastes better after being stored for a bit. This is also a great cake to make because all of the ingredients are always in my store cupboards anyway, and it is suitable for freezing, so you could make it well ahead and defrost it before you leave.

This is what you will need-

10 oz Mixed Fruit. (I just buy the value bag)

6 oz sugar (Soft brown is better but I only had castor sugar)

1/2 Pint  cold black tea

1 egg beaten

8 oz plain flour

1 1/2 tsp baking powder

1/2 tsp mixed spice

Put the fruit and sugar into a bowl and then add the tea and leave to soak overnight.

The next day pre heat the oven to 180 c and grease and line a loaf tin.

add all the other ingredients to the fruit and tea mixture. Beat it well to ensure all the ingredients are combined. Pour into your tin and bake for 1.15 hrs.

Once the cake has cooled wrap in grease proof paper and foil and store it for a couple of days before eating. Try with a scraping of butter. Delicious!

2013-05-21 12.31.02

I will be making a beautifully moist lemon cake for my next post.



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