8 oz Currants
4 oz Raisins
4 oz Sultanas
3 oz Dried figs
3 oz Glace cherries
2 tb Rum/brandy
6 oz Softened butter
6 oz Soft brown sugar
1 tb Treacle
6 oz Plain flour
1 ts Mixed spice
2 oz Blanched almonds
3 lg Eggs
Grated zest of 1/2 lemon
De-stalk and roughly chop dried figs. Halve glace cherries. Mix together
figs, glace cherries, currants, raisins, sultanas and rum.
Cover and set aside overnight or for at least 4 hours. Cream together
butter, brown sugar and treacle.
Beat eggs. Add into creamed butter a tbsp at a time, mixing in well.
Sift together flour and mixed spice. Fold sifted flour into butter mixture
Roughly chop almonds. Fold soaked dried fruit, chopped almonds and lemon
zest into cake mixture.
Preheat oven to Gas Mark 3/325F/170C.
Line a greased 7 in/18cm cake tin with a double thickness of greaseproof
paper.
Pour the cake mixture into the lined cake tin.
Bake for 2 hours until set. Cool in the tin for an hour before turning out.
Allow to cool thoroughly, wrap in a double layer of greaseproof paper, then
a double layer of foil. Store in an airtight tin.
Yields
1 servings