This cake tastes bests the day it is baked and the next. Stored in an airtight container or wrapped well , it will last for 2 to 3 days.
If you want muffins , divide the batter into a muffin pan lined with paper liners. Fill 2/3rds of each liner. Then bake for 18 to 20 minutes at 200 C or 400 F. Recipe yields 14 to 15 muffins .
Bake for the minimum time given and make sure the cake is done as whole-wheat cakes need a higher temperature or longer time so that the centre is done well and not wet.
Baking times may be more depending on your oven and pan size. Bake in a square or round pan for faster baking.
I have used less sugar as the candied fruit bits make it sweet enough, if you using less tutti fruity , increase the sugar to 2/3 cups or 170 grams.