- 150ml brandy
Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…
- 680g sultanas
- 680g currants
- 450g raisins
- 170g glacé cherries, halved
- 170g candied peel
- 560g plain flour
- ½ tsp cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- ½ tsp nutmeg
One of the most useful of spices for both sweet and savoury…
- ½ tbsp cocoa powder
- 450g butter, softened at room temperature
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- ½ orange, zested
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- ½ lemon, zested
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 450g golden caster sugar
- ½ tbsp black treacle
- 8 large eggs
The night before, pour 75ml of the brandy over the fruit, cover and leave to sit, letting the fruit soak up the alcohol.
Heat oven to 160C/140C fan/gas 3. Line a deep, 25cm square cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside, so that it comes about 2.5cm above the sides of the tin, and secure with string.
Sift the flour, spices, cocoa powder and ½ tsp salt together. Mix a third of this mixture into the soaked fruit. Cream the butter, zests and sugar until light and fluffy, stir in the treacle, then beat in the eggs one at a time. Fold in half the remaining flour mixture. Once mixed, fold in the fruit mixture followed by the remaining flour mixture.
Spoon into the prepared tin, smoothing the top with a palette knife. Bake in the centre of the oven for 2 hrs 30 mins, checking the cake with 15 mins to go. When a skewer inserted into the centre comes out clean, it’s ready.
Leave to cool in the tin for 30 mins then turn out onto a wire rack to cool completely. To store, peel off the baking parchment, poke holes into the cake and feed with the remaining brandy. Wrap well in cling film. Will keep for three months.