30-minute Fruit Cake

125g unsalted butter
125g light muscovado sugar
grated zest of 1 lemon
2 medium eggs
few drops vanilla extract
150g self-raising flour
1tsp baking powder
50g glace cherries
175g mixed dried fruit
25g desiccated coconut
25g demerara sugar
50g flaked almonds


Preheat the oven Gas mark 5, grease and line a baking tin (I used a 2lb loaf tin).

Beat together butter, sugar, lemon zest, eggs, vanilla, flour and baking powder. Stir in cherries, fruit and coconut. Add the almonds and demerara sugar.
Spoon the mixture into the prepared tin. Bake for 30 minutes or until golden.

For a more decorative finish sprinkle the almonds on top along with the demerara sugar.