500 g Raisins
500 g Currants
500 g Mixed fruit
125 g Glace cherries
125 g Mixed peel
125 g Blanched almonds
1 c Chopped pitted prunes
1 c Chopped pitted dates
2 tb Treacle
1 c Rum
4 1/2 c Flour
1/2 ts Bi-carbonate of soda
1 Dessertspoon ground allspice
1 Dessertspoon ground cinnamon
1/4 ts Ground cloves
500 g Unsalted butter
500 g Brown sugar
10 Eggs
1. Pre-heat oven to 130deg.C. Double line a 28-30cm square cake tin with
Glad Bake.
2. In a large mixing bowl, place all the fruit and pour over the treacle
and rum and mix well. Set aside. Sift together the flour, bi-carbonate of
soda and spices onto a large piece of paper.
3. In another bowl cream the butter and sugar until light and fluffy. Add
the eggs one at a time, beating well after each addition. Using a spatula,
scrape butter mixture into the fruit mixture and tip in the flour. Mix all
ingredients until well blended and then spoon into the prepared tin. Smooth
the surface and place in the oven.
4. Bake for about 3 1/2 – 4 hours until the cake is cooked when tested with
a wooden skewer. Remove from oven and immediately brush with 2 tablespoons
rum. Cover while hot with a double layer of foil and leave for 24 hours to
cool completely. Remove from tin and store in a well-sealed container.
Yields
1 servings