Fruit Cake Recipe - Raspberry Buckle

• 3/4 teaspoon self raising flour 175 plus rounded tbsp of
• 7/8 cup softened butter
• 2 tablespoons muscovado sugar light
• 2 teaspoons cinnamon
• 1 7/16 cups caster sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 1/4 teaspoon cloves
• 7/8 cup frozen raspberries or fresh
• raspberries
• fruit cake
• cake recipe
• fruit cake recipe

1. Heat oven to 180C/fan 160C/gas 4. Butter and line the base of an oval ovenproof dish (diameter 30 cm) or a base of a 23 cm square tin.
2. For the crumble mix, put in a bowl 2 tbsp of flour and 25g of butter with the muscovado sugar and cinnamon.
3. Rub the crumble mix between your fingers until you get damp "breadcrumbs" texture.
4. Mix the flour (175g) and remaining butter, caster sugar, eggs, cloves and vanilla in a bowl,..
5. Beat until well combined.
6. Transfer half of the mixture to the oven proof dish and spread raspberries over it.
7. Cover the raspberries with remaining mixture, then sprinkle with the crumble mix.
8. Bake for 45-50 minutes until light golden, then cool for 10 minutes and remove from the tin.

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Taken from www.yummly.com/recipe/Fruit-Cake-Recipe---Raspberry-Buckle-1657358 (may not work)