I love this old-fashioned recipe that is so rich and moist I make it all year round!
Ingredients:
- 125g sultanas
- 250g raisins
- 250g currants
- 125g glace cherries, halved
- 125g glace ginger, chopped
- 375g mixed dried fruit
- 125g brazil nuts, roughly chopped
- 125g macadamias, halved
- 250g butter, melted
- 1/2 cup brown sugar firmly packed
- 1 cup brandy (I used Cointreau which was nice too)
- 2 tsp orange rind grated
- 2 tsp lemon rind grated
- 1 Tbs treacle/maple syrup/coconut syrup
- 1 tsp cinnamon ground
- 1 tsp mixed spice
- 1 tsp ground ginger powder
- 2 eggs lightly beaten
- 1 & 3/4 cups plain flour
- 1/3 cup self-raising flour
- 1 & 1/2 tsp bicarbonate of soda
- Extra glace cherries for decoration.
Method:
- Melt the butter in a double steamer, add the treacle, sugar until butter and sugar is dissolved. Add the dried fruit, nuts, orange & lemon rind and brandy.
- Bring to the boil, reduce heat and simmer covered for 10 minutes.
- Remove from heat, cool to room temperature and stir in the spices.
- Place in the fridge covered for 2 days. This step can be skipped if you are in a hurry but I like to give it some time to infuse.
- Once removed from the fridge, warm to room temperature or warm slightly on double steamer.
- Stir in sifted flour, eggs & bicarb soda.
- Pour into deep 20-23 cake tin with three thicknesses of greaseproof paper, bringing paper 5cm above the edge of tin.
- Decorate with some extra glace cherries and whole almonds or other nuts.
- Bake at 140C for 2-2 1/2 hours. Cool in the tin.
This cake can be stored in a cake tin in the fridge for many months still moist and tasty though it tends be eaten quickly in my home!
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