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RUSSELL HOBBS and logo are Trade Marks of Spectrum Brands, Inc., or one of its subsidiaries.
©2011 Spectrum Brands, Inc.
Recipes are to be used in conjunction with the Bench Mixer Pro by Russell Hobbs. All rights reserved. No part of this publication may be
reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or
otherwise, without prior permission of the copyright owner.
Photography: Salton Australia - Designed in Australia.
1.
Preheat the oven to 180°C.
2.
Grease a 20cm round cake tin and line with
greaseproof paper.
3.
Put the butter, sugar, dried fruits and spices in
the bowl, and beat on speed 3 until combined
slightly. Add the eggs and milk and beat for a
few seconds, gradually adding the flour, and
continue beating until well mixed.
4.
Pour into the cake tin and bake for about 1½
hours.
5.
Cool in the tin for 15 minutes then turn onto a
wire rack.
INGREDIENTS
150g butter
300g self raising flour
150g caster sugar
Pinch salt
75g glace cherries, chopped
1 tsp mixed spice
75g each of sultanas and raisins
3 tbsp milk
25g mixed peel
3 eggs
Fruit Cake
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