The weather is cooling down here, so having the oven on in the kitchen doesn't seem like torture. I've started the baking season with this cake, which I've made on lots of occasions before as it has proved very popular. I'm not a great Delia Smith fan but she does have the odd moment of genius and this is one of them. This is absolutely delicious and must be one of the easiest cakes in the world to make. Disastrous if you're watching your sugar consumption, as it's absolutely packed with dried fruit. But good for people watching fats, as there's only one egg and some walnuts or pecans in it but no butter or other fat.
The recipe says it makes two 1lb cakes but I use two 2lb loaf tins. I'm not sure if Delia has made a mistake or the tins were wrongly labelled when I bought them. I suspect she's the one in error given the amount of fruit in the recipe. I bake it for 1 hour ten minutes, so go careful with timing she gives.
The cakes freeze really well too but all my neighbours love this and comment on the smell as it wafts out of my kitchen. So I hardly ever find myself with a spare to put away for another day.