A country slice is a lunchbox classic, moist and golden with a little bursts of fruity flavour and a sweet, sugar topping. For this recipe I've left out the spicing completely, as I think the light muscovado sponge and dried fruit have enough of a punch as they are. However if you want to tinker with the flavours feel free to experiment.
Prep Time: 10 Minutes
Baking Time: 35-40 Minutes
150g Unsalted Butter (Softened)
150g Light Muscovado Sugar
2 Medium Eggs
150g Plain Flour
1tsp Baking Powder
150g Luxury Mixed Dried Fruit (The best you can get)
Caster Sugar (For dusting)
This one is so easy it barely needs a recipe! Preheat the oven to 180C/350F/Gas 4 and grease a 30cm loaf tin, lining the base with baking paper. In a large bowl cream together the butter with the sugar, then beat in the eggs one at a time. Sift in the flour with the baking powder, then mix it all together to a smooth batter. Fold through the fruit, then bake in the centre of the oven for 35-40 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the cake. When cooked remove from the oven, leave in the tin for 15 minutes then turn out and leave to cool completely on a wire rack. Sprinkle with the caster sugar, then slice and munch away!
Thank you for this. I googled Country Slices and yours was the only recipe that came up and it is fantastic. So easy, and so very tasty!
ReplyDeleteOur consensus was that it is better with mixed spice in as well. We made it in a flat swiss roll tray so that the slices were shaped more like the Mr Kipling slices.
A very very tasty recipe - thank you!
I am so glad you enjoyed the recipe and found the process easy. I love mixed spice too, but find myself reaching for it too often, so thought it would be nice to omit it this time.
DeleteI think you'll enjoy some of my recent recipes, in particular the Chocolate, Candied Orange and Brazil Nut Cookies recipe I posted this week. They are so easy to make and incredibly moreish.
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I loved this recipe but feel it does need a little mixed spice other next time I make them. How much do you recommend?
ReplyDeleteNo need for the above, very undignified.
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