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Ingredients :
1 lb (450 g) currants
6 oz (175 g) sultanas
6 oz raisins
2 oz (50 g) glacé cherries, finely chopped
2 oz candied peel, finely chopped
3 tsp brandy (more to 'feed' cake)
8 oz (225 g) plain flour
1/2 tsp salt
1/4 tsp ground nutmeg
1/2 tsp ground mixed spice
8 oz unsalted butter
8 oz soft brown sugar
4 large eggs
2 oz chopped almonds
1 dsp black treacle
grated zest of 1 orange
grated zest of 1 lemon
Recipe :
1- Put the currants, sultanas, raisins, glace cherries and candied peel in a bowl. Add the brandy and mix well. cover with a clan tea towel and leave overnight.
2- Set the oven to gas mark 1 (275°F/140°C)
3- Sift the flour, salt and spices into a bowl
4- Into another bowl, beat the butter and sugar together until pale and fluffy.
5- Into a third bowl, beat the eggs.
6- Add the beaten egg to butter mixture a spoonful at a time to prevent curdling. Mix well.
7- Gently fold the flour in to the mixture.
8- Add the fruit, nuts etc.
9- Pour the mixture into a square cake tin (8"/20cm),lined with baking parchment spread evenly.
10- Take another piece of baking parchment, double it over and cut a hole in the middle the size of a 50p. Put this over the top of the mixture.
11- Cook for 4 1/2 hours. (It may take longer)
Advice :
Prepare the day before cooking.
For the icing, you can buy blocks of marzipan and fondant icing.
Baking parchment is silicone paper, as opposed to grease-proof paper.
My comments :
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