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Ingredients
- 250 G unsalted butter
- 360 G glace cherries halved
- 480 G sultanas
- 450 G raisins
- 550 G currants
- 225 mls brandy
- 260 G muscovado sugar
- 1 T black treacle
- 6 eggs lightly beaten
- 240 G plain flour
- 1 t baking powder
- 1 t ground cinnamon
- 1 t ground nutmeg
- 1 t ground cloves
- 1 t mixed spice
- 40 G glace ginger
- 1 t vanilla extract
Ingredients
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Instructions
- Grease and double line a deep 8” cake tin
- Soak fruit in the brandy for up to 6 hours. Them
- mix all the ingredients carefully together in one large bowl
- Spoon the mixture into the prepared tin and wrap
- several layers of newspaper around it, secured with string
- Bake at 120 C (fan oven) for 2 ½ hours or until a skewer
- comes out clean
- Cool the cake in its tin and turn out when cold
- Wrap in a double layer of greaseproof paper and a
- layer of foil
- Store at room temperature for up to six weeks feeding it with brandy on a regular basis.
- Once covered with marzipan and icing this cake will keep for a further 6 months at room temperature and well wrapped it will keep in a freezer almost indefinitely