Spiced Raspberry Cake

(As enjoyed at Owen Jones' Oak Swill Class, made by Sherry Doyal)

I Just use the same recipe for any excess fruit I have and substitute spice and oil to suit the fruit (nut oils like walnut are good)

8 oz 225g wholemeal flour
3 level tsp baking powder
4 oz 100g oil, butter or marg
2 oz 50g soft brown or other sugar
raspberry or fruit of choice about 2-3 handfuls
juice of 1/2 lemon (if fruit browns)
1 tsp ginger or cinnamon or all spice or............
2 eggs
1 tbs malt (but you can make it without)

Heat oven to 190C/375F/Gas 5

Grease and/or line a 7 inch 18cm tin

Mix all dry ingredients
Mix fruit in
Mix all wet ingredients together and then stir into the dry and fruit mix.

Pour into tin and bake for 45 minutes or until golden brown on top and a skewer comes out clean from the middle.