Mostly healthy eating!

Emergency cake!

Emergency cake!

This fruity tray bake is my go to cake when I have run out of sweet treats. Particularly useful for those unexpected visits as it uses store cupboard ingredients and is quick to prepare. I also freeze slices ready for any occasion. Served with custard it also makes a comforting emergency dessert.


Emergency Cake



  • 100g butter
  • 100g wholemeal plain flour
  • 125g plain white flour
  • 100g golden caster sugar
  • 50g sultanas
  • 50g dried cranberries
  • 1 tbsp baking powder
  • ½ teasp ground cinnamon
  • ½ teasp ground mixed spice
  • 2 large eggs, beaten
  • 150ml fresh milk


Preheat oven to 180°C/Fan 160ºC/Gas 4. Grease a 28 x 18cm cake tin and line the base with baking parchment.

Rub the butter into the flour in a large mixing bowl. Add sugar, fruit, baking powder and the spices. Stir together. Mix in the eggs and gradually stir in the milk.

Turn into prepared cake tin and bake for 35 minutes, until lightly browned and golden.

Remove from oven and leave to cool for 10 minutes. Remove from tin and leave to cool on a wire cooling rack. Cut into slices to serve.


Makes 12-16 slices

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