Eggless fruit cake

Directions

1. Dissolve the instant coffee in the hot water then pour into a pan.

2. Add the sugar, red wine, raisins, marmalade, margarine, salt and mixture.

3. Bring the combination to a boil then reduce to a simmer and cook for 2 minutes.

4. Take off the heat and set aside to cool.

5. Once the liquid has cooled, sift together the flour and baking powder in a bowl.

6. Form a well in the centre then add the liquid mixture and the gravy browning then mix to combine with a wooden spoon.

7. Pour the resultant batter into a greased and lined 24cm diameter cake pan.

8. Place the cake tin in a baking pan 1/3 full of water then transfer to an oven pre-heated to 180°C and bake for about 50 minutes, or until a skewer inserted into the centre of the cake emerges cleanly.

9. Transfer to a wire rack and allow to cool completely before pouring over the brandy.

10. Allow the brandy to soak into the cake before removing the cake from the tin.

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