Ingredients
The following ingredients have 10 Servings
- 250 g butter
- 1 kg mixed dried fruit
- 200 g brown sugar firmly packed
- 125 ml brandy
- 125 ml water
- 1/2 tsp bicarbonate of soda
- 2 tsp orange rind grated
- 1 tsp lemon rind grated
- 1 tbs treacle
- 5 eggs lightly beaten medium
- 250 g plain flour
- 50 g self-raising flour
- 2 tbs glace cherries optional *to decorate
- 2 tbs blanched almonds optional *to decorate
Instruction
- Grease a deep 23 cm round cake tin, line base and sides with 3 layers of baking paper to 5 cm above edge of tin.
- In a large saucepan, place butter, fruit, sugar, brandy and water.
- Bring to boil, stirring, then simmer covered for 10 minutes.
- Stir in soda, cover and allow to cool.
- Stir rinds, treacle, eggs and flours into cooled mixture. Spread evenly into prepared tin.
- Decorate with the cherries and almonds.
- Bake at 140C for about 2¾ hours, checking after 2 hours.
- Cover hot cake tightly with foil, cool in tin.
