Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup brown sugar packed
  • 1/2 cup water
  • 1/3 cup butter
  • 1 teaspoon cinnamon powder
  • 1 teaspoon ginger powder
  • ¼ teaspoon cloves powder
  • 1 cup raisins
  • ½ cup milk
  • 1 teaspoon vanilla
  • 2 large eggs room temperature
  • 1 cup candied and chopped mixed peel
  • 1/3 cup chopped candied cherries
  • 1/3 cup mixed nuts (you can add more if you wish)

Instruction

  • In a saucepan. Add butter, water, sugar, spices, raisins, and let it come to a boil for one minute. Turn off the heat, add the milk to the mixture and mix well. Keep it aside until warm to the touch.
  • Preheat oven to 350F/180C. line a 9 x 5 x 3-inch loaf pan with parchment paper and keep aside.
  • Sift flour with salt and baking powder. Add the candied mixed peel, cherries, nuts, and mix well.
  • Add the vanilla to the butter and milk mixture, beat the eggs and add to the same mixture. Stir until combined then pour over the flour and fold gently.
  • Pour the batter into the baking pan. Using a spatula try to even the surface of the cake batter. You can decorate the surface with nuts.
  • Bake for 45 to 50 minutes or until a skewer inserted in the middle of the cake comes out clean.
  • Place the cake on a cooling rack and allow it to cool completely. Although you can enjoy this cake the same day, it tastes better and becomes more tender and moist the second day.