Makes 6 to 8
2 cups self-raising flour (sifted)
1½ cups caster sugar
zest of 1 lemon, finely grated
200g Barker’s Professional Fruit Mince
1 cup raisins
¼ cup cooking oil
2 large eggs, lightly beaten
icing sugar, for dusting
Preheat oven to 180°C.
Spray 6-8 small individual cake tins (Christmas trees are a great option, as pictured). Alternatively, for one large cake use a 23cm cake tin.
Place all ingredients into a mixing bowl and mix gently with a wooden spoon until smooth. Pour into cake tins.
Bake for 35-45 minutes (50-60 minutes for a large cake) until a skewer inserted in the middle comes out clean.
Cool for 5 minutes in cake tin before turning out onto a wire rack.
Dust with icing sugar and serve with cream.