Australian Fruit Cake

I am not sure whether this deliciously squidgy tray-bake actually is Australian.  This recipe was my great aunt's and it has always been known by this name in our family.

Australian or not it is incredibly good cake...chewy, toasty coconut richness topped with a tangy lemon drizzle and icing.

Ingredients

125g Butter

2 tablespoons Golden Syrup

50g Caster Sugar

50g Light Brown Sugar

1 teaspoon Vanilla Extract

100g Sultanas

100g Dessicated Coconut

150g Plain Flour

2 teaspoons Baking Powder

Juice of one Lemon

Juice of one Lime ( you can just use lemon, I like combining both)
Icing Sugar

• Preheat the oven to 150C (fan) and thoroughly butter and line a shallow tin with greaseproof/baking paper (I use a brownie tin for this which is 18x32cm).
• In a saucepan over a low heat melt the butter with the syrup and the sugars, stirring slowly with a wooden spoon.  When totally melted add the sultanas, coconut, flour, baking powder and vanilla and stir to combine.
• Tip the mixture into the lined tin and bake in the preheated oven for 25 minutes until golden brown.
• Take it out of the oven and leave to cool slightly.
• Juice the lemon and the lime into a bowl then gradually stir in sieved icing sugar until you have a syrupy consistency.  Spoon about half of this over the still warm cake and spread out, it will soak in.
• Add more icing sugar to the remaining lemony syrup in the bowl until you have a slightly thicker icing, adding a splash of water if you don't think there is enough.  Use this to then thinly ice the cake and leave to set.
• When the icing has set and the cake is cool, carefully transfer it out of the tin and put in onto a board.  Cut into fingers and enjoy.