Okay so you have macerated your dried fruit and left it for a few days to soften in the licquor. You will find that all the licquor will have been absorbed by the fruit and it will be glowing and shiny. Instead of stuffing it down your mouth (Fanny often gives in to temptation at this point unless I am there glaring at her!) we think that you would be better advised putting it straight into the cake mixture. So why not watch our demonstration on the video to get a good idea of what is needed next.
300g plain flour
1 teaspoon of sea salt
1/2 teaspoon freshly grated nutmeg
1 level teaspoon mixed spice
1 level teaspoon cinnamon
300g soft brown sugar
4 large eggs
50g chopped almonds
1 dessertspoon black treacle
grated rind of 1 lemon
grated rind of 1 orange
Preheat the oven to a 130°C. We cook at a lower temperature for a more even cook. The cake should not be dry.
Place the treacle somewhere warm to increase its runniness as it’s easier to manage that way.
Grease a large cake tin and line with greaseproof paper.
In a large bowl you want to sieve the flour and mix in the salt, cinnamon, nutmeg and mixd spice together.
In another bowl cream the butter and sugar till light and fluffy. Make sure it is light and fluffy – this is the cake mix and you don’t want a heavy lumpen cake!
Beat the eggs and add gradually while beating to the cake mix.
Once the egg has been added, add the spices and flour by folding it in carefully.
The add your fruit, nuts, treacle and peel and stir in.
Spoon the mixture evenly around the cake tin and then place in the preheated oven for 2 hours.
Do not check on the cake until late into the bake.
Take out of the oven and wrap well in the greaseproof paper .
Once cooled place it in an airtight container.
Some people inject it with more alcohol over its maturing period.
We will come to the subject of icing nearer Christmas.