morning-tea

It’s rich, fruity, moist,  and delicious!

Here’s what you need:

  • 500g (1lb) sultanas
  • 250g (8 oz) raisins
  • 25og (8oz) dates
  • 125g (4oz) currants
  • 125g (4oz) mixed peel
  • 200g glace cherries
  • 125g (4oz) glace ginger
  • 60g (2oz) glace pineapple
  • 60g (2oz) glace apricots
  • 250g (8oz) butter
  • I cup brown sugar, firmly packed
  • 5 eggs
  • 1/2 cup rum, brandy or sherry
  • 1 & 3/4 cups plain flour
  • 1/3 cup self-raising flour
  • 1 teaspoon mixed spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • handful of brazil nuts (optional, but I like them)
  • 2 tablespoons rum, brandy or sherry extra

Here’s how:

  1. Chop dates, ginger, pineapple, and apricots, and place in your largest bowl with raisins, peel, and  whole cherries.
  2. Pour alcohol over the fruit, mix well, cover and stand overnight.
  3. Line a deep 20cm (8 in.) square or deep 23cm round cake tin with three thicknesses of greaseproof paper, bringing paper 8cm (3in) above the edge of the tin.  ( I don’t have a deep cake dish, so I make two cakes from this mix using smaller dishes)
  4. Beat butter until soft; and sugar; beat only until combined.  Add eggs one at a time, beating well after each addition.
  5. Add creamed mixture to fruit mixture; stir well. add-creamed-mix-to-fruit
  6. In a small bowl, sift dry ingredients together, then add to the wet fruit mix in stages; mixing well.add-dry-ingredients-in-stages2
  7. Spread evenly into prepared tin or tins, bake in a slow oven for 3 to 3 & 1/2 hours for one whole cake, 1 & 1/2 hours for two smaller cakes.
  8. When cooked, remove from oven; brush evenly with extra alcohol.  Cover with aluminum foil until cold.  Remove from tin, re-wrap, keeping airtight until required.

cut-the-cake

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