- 200g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 200g dark brown soft sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 100g dark chocolate (we used 80%) broken into chunks
Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…
- 75ml brandy
Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…
- 1 tsp vanilla extract
- 250g raisins
- 250g currants
- 100g dried cranberries
- 100g dried sour cherries
- 100g mixed peel
- 200g self-raising flour
- 100g ground almonds
- 3 tbsp cocoa
- 1 tsp mixed spice
- 3 eggs, beaten with a fork
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
Put the butter, sugar, chocolate, brandy, vanilla and dried fruits into a large saucepan. Heat gently, stirring occasionally until everything has melted together. Remove from the heat.
Heat oven to 150C/130C fan/gas 2. Line a deep cake tin, 20cm round or 18cm square, with a double layer of baking parchment. Wrap a few layers of newspaper around the outside and secure with string.
Mix the flour, almonds, cocoa and spice together. Stir the eggs into the slightly cooled chocolate mixture in the saucepan, followed by the flour mixture. Scrape into your prepared tin and bake for 1½ hrs- 1 hr 45 mins or until a skewer poked in comes out clean. Cool in the tin, then decorate (see 'Goes well with', right, for decoration ideas). Greaseproof-wrapped cake will keep for 2 months in an airtight container.