Modern Fruit Cake

• 2 cups mixed dried fruit e.g. raisins, currants, dates, cranberries, figs and mangoes
• 5 1/4 ounces Stork packet
• 300 ml semi-skimmed milk
• 5 1/8 tablespoons golden syrup
• 1 3/4 cups plain flour
• 1 teaspoon baking powder
• 1 mixed spice level teaspoon each of, and ground cinnamon
• 2 eggs medium
• 6 2/3 tablespoons icing sugar + extra for dusting
• 7/8 cup low fat cream cheese fresh
• 1 fresh lemon juice desser tspoon
• 2/3 foot base greased and, lined with baking paper, brush, plastic spatula, aluminium foil

1. Preheat the oven to 150u0b0C, 140u0b0C fan oven, Gas mark 2.
2. Chop the larger fruit into small pieces.
3. Heat the Stork, milk, syrup and fruit in a saucepan, stirring until the Stork and syrup have melted. Infuse the mixture over a low heat for 5 minutes (do not boil). Cool until the mixture is lukewarm.
4. Sieve the flour, baking powder, mixed spice and cinnamon into a bowl. Stir in the eggs and the fruit mixture using a hand mixer (or wooden spoon).
5. Fill the prepared cake tin with the batter and bake in the preheated oven for 1 hour 15minutes or until cooked. After 1 hour cover the cake with tin foil (to avoid it becoming too dark). Leave the baked cake in the cake tin for about 20 minutes before turning out on a wire rack to cool.
6. Beat the cream cheese, icing sugar and lemon juice with a wooden spoon until smooth.
7. Cover the cake with the icing . Dust with icing sugar. Cut the cake into 10 slices.

raisins, stork packet, milk, golden syrup, flour, baking powder, mixed spice level, eggs, icing sugar , cream cheese, lemon juice, foot base

Taken from www.yummly.com/recipe/Modern-Fruit-Cake-378940 (may not work)