Fruit Salad Recipe

Red apples (cut into small pieces and soak in salt water) 
Green Apples (cut into small pieces and soak in salt water) 
Yellow raisins 
Strawberry (Optional) 
Zucchini (optional) 
Walnut (toast or microwave and break into small pieces) 

Kraft mayonnaise 
Apple Cider Vinegar 
Lemon juice 
Pinch of sugar Salt 

Method 
Mix dressing and taste it 1st, if strawberries are being used do not add too much lemon juice or vinegar. 
**Walnut to be mixed into fruits only when ready to eat.

by AG

Fruit Cake

INGREDIENTS 
250g (9oz) each plump raisins and sultanas 
100g (31/2oz) dried cranberries 
200g (7oz) natural glace cherries, halved 
200ml (7fl oz) vanilla vodka – I used Absolut 
150g (5oz) roasted Marcona almonds 
200g (7oz) unsalted butter, softened, plus extra for greasing 
200g (7oz) unrefined dark muscovado sugar 
4 medium organic eggs, beaten 
100g (31/2oz) plain flour 

1 Put the raisins, sultanas, dried cranberries and cherries in a large bowl. Add the vodka and stir well. Cover and leave to soak for 2-3hr or overnight. 
2 Grease and line the base and sides of a 20.5cm (8in) round tin with greaseproof paper. Preheat the oven to 150°C (130°C fan) mark 2. Put the almonds in a food processor and blend lightly until coarsely chopped. Tip out 75g (3oz) and blend the remainder until ground. 
3 Put the butter and sugar in a large mixing bowl and beat with a handheld electric whisk for 2-3min until light and creamy. Gradually whisk in the beaten eggs, adding a little of the flour if the mixture starts to curdle. Stir in the ground and chopped nuts and flour. 
4 Tip the soaked fruit mixture into the bowl with any unabsorbed liqueur. Mix well, then spoon into the prepared tin and level the surface. Bake for 31/2hr or until a skewer inserted into the centre comes out clean. Leave to cool in the tin, then remove and wrap in a double thickness of foil until ready to decorate. INGREDIENTS 
250g (9oz) each plump raisins and sultanas 
100g (31/2oz) dried cranberries 
200g (7oz) natural glace cherries, halved 
200ml (7fl oz) vanilla vodka – I used Absolut 
150g (5oz) roasted Marcona almonds 
200g (7oz) unsalted butter, softened, plus extra for greasing 
200g (7oz) unrefined dark muscovado sugar 
4 medium organic eggs, beaten 
100g (31/2oz) plain flour 

1 Put the raisins, sultanas, dried cranberries and cherries in a large bowl. Add the vodka and stir well. Cover and leave to soak for 2-3hr or overnight. 
2 Grease and line the base and sides of a 20.5cm (8in) round tin with greaseproof paper. Preheat the oven to 150°C (130°C fan) mark 2. Put the almonds in a food processor and blend lightly until coarsely chopped. Tip out 75g (3oz) and blend the remainder until ground. 
3 Put the butter and sugar in a large mixing bowl and beat with a handheld electric whisk for 2-3min until light and creamy. Gradually whisk in the beaten eggs, adding a little of the flour if the mixture starts to curdle. Stir in the ground and chopped nuts and flour. 
4 Tip the soaked fruit mixture into the bowl with any unabsorbed liqueur. Mix well, then spoon into the prepared tin and level the surface. Bake for 31/2hr or until a skewer inserted into the centre comes out clean. Leave to cool in the tin, then remove and wrap in a double thickness of foil until ready to decorate. 

by Imelda