| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Surprise, Chefs |
1 |
servings |
INGREDIENTS
| 12 |
oz |
Currants |
| 6 |
oz |
Sultanas |
| 6 |
oz |
Raisins |
| 4 |
oz |
Dates; (chopped) |
| 2 |
oz |
Mixed peel |
| 2 |
oz |
Glac. cherries |
| 2 |
oz |
Chopped almonds |
| 1 |
|
Orange; zest of |
| 1 |
|
Lemon; zest of |
| 1 |
|
Glass of brandy |
| 1 |
ts |
Mixed spice |
| 1 |
pn |
Nutmeg |
| 12 |
oz |
Plain flour |
| 1 |
|
Pinches salt |
| 8 |
oz |
Unsalted butter |
| 8 |
oz |
Brown sugar |
| 4 |
|
Eggs |
| 1 |
tb |
Black treacle |
INSTRUCTIONS
Preheat oven to gas mark 1.
Place all fruit into a bowl and pour on the brandy.(The longer the brandy
soaks into the fruit the better the flavour of the cake). Cream the butter
and the sugar together for about 10 minutes. Next add the eggs slowly,
making sure that each addition mixes in before you add the next. (Be
careful because curdling can occur).
Sieve the flour with the mixed spice, salt and nutmeg. Add the flour and
spices until it has all been used. Next add all the fruit to the batter and
mix until well combined.
Add the Black treacle and mix. Line a deep 7 inch round cake tin with
grease proof paper.
Place all the mixture into the tin and cook in the oven for 3 1/2 to 4
hours.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“When you get to your wit’s end, you’ll find God lives there.”