- 1 x 450g tinned fruit (sliced)
- 25g butter
- 2-3 tablespoons golden syrup
- ¼ cup oil
- 1 tablespoon gold syrup
- 1 egg
- ½ cup sugar
- 1 cup self raising flour
- 1 teaspoon cinnamon
- 2 teaspoon spice mix or 1 teaspoon of nutmeg
- ½ cup of milk or fruit syrup from tinned fruit
Turn slow cooker on to HIGH before you start to assemble the cake. Find a rack or 3 metal jar lids to stand the cake ring on as it bakes. Coat the cake tin with non-stick cooking oil spray.
Cut the 25g butter into thin strips and arrange them in the base of cake tin. Drizzle 2-3 tablespoons of golden syrup over the butter. (If syrup is too hard, place jar in hot water until it is runny enough to pour).
Next, in a mixing bowl mix the oil, golden syrup, and egg together (I used my mix master).