Over the last twenty years we have tried so many recipes. This is the one we use—say no more.
8 oz / 225g. Butter
8 oz / 225g. Brown Sugar
4 large eggs
10 oz / 275g.Plain Flour / Pinch of Salt
2 oz / 50g. Ground Almonds
2 teaspoons of Black Treacle
Half a teaspoon of mixed spice and Half a Teaspoon of Cinnamon
1 teaspoon Instant Coffee (mix with a little water)
1 teaspoon of Cocoa
Grated Rind of 1 Orange and 1 Lemon
8 oz / 225g. Currants
8 oz / 225g. Raisins
8 oz / 225g. Valencia Raisins (Stoned and cut)
8 oz / 225g. Sultanas
2 oz / 50g. Candied Peel
2 oz / 50g. Glace Cherries (cut small)
This recipe is easy to make and totally reliable. It works every time and the taste is just—well just try it for yourself!!
The ingredients are sufficient for an 8” round cake. Cooking Time 4½ to 6 Hours. Oven Temperature 275°f, 140°C, Gas Mark 1. Keep an eye on your cake. Half way through cooking time you may have to turn your oven down and place greaseproof paper over the top.
Sort your fruit and remove stalks pips and any other bits. Wash and dry thoroughly and lay onto a tray with paper towel to dry. A good place to dry fruit is in the airing cupboard. Prepare your cake tin with two sheets of parchment paper and a double layer of brown paper tied around the outside and under the tin. Cream the Butter and Sugar until light. Add the eggs one at a time with one teaspoon of flour to stop it curdling. Now add the Ground Almonds, Salt, Treacle, Spices, Coffee, Cocoa together with Orange and Lemon rinds. Fold in the Flour. Add the Fruit and Peel with the Cherries tossed in a little Flour. Mix thoroughly and put into your lined tin. With the back of a warm spoon dipped in water level the mixture and make a small dip in the middle. The slow cooking gives a good rich dark colour. When cooked lay a damp tea towel over your cake and wait approx 20 minutes. Then poor over some Almond Liqueur or Grand Marnier. Leave in the tin until completely cold. When cold wrap in parchment paper and store in a tin or any other suitable container.
Remember do not wrap a cake in foil. After a week you can add a little more alcohol. Not too much as it can make the cake too wet.
The quantities are for an 8” (20 cm) cake approx 3” or 7.5 cm deep. For a 10” cake use 1½ times the quantity. For a six “ (15 cm) use half the quantity. For a square cake use 1¼ times each quantity.