• 320g plain flour
  • 1/2 tsp each mixed spice, ground cinnamon, ground nutmeg, ground cloves
  • 240g butter
  • 150g dark brown sugar
  • 120ml black treacle
  • 1 tsp bicarb soda
  • 240g each raisins, sultanas and currants
  • 120g mixed peel
  • 100g chopped glace cherries
  • 100g chopped figs
  • 50g chopped blanched almonds
  • Finely grated zest and juice of 1 lemon and 1 orange
  • 5 large eggs
  • 200ml milk
  • 3 tbs brandy or rum for feeding the cake


  • STEP 1
    Soften the butter, add the sugar and cream together.
  • STEP 2
    Separate the eggs and slowly beat the yolks into the sugar/butter mix.
  • STEP 3
    Add half the flour and half the fruit and the lemon and orange juice and zests (If mixture is too stiff add a little of the milk).
  • STEP 4
    Add bicarb of soda and remaining flour and fruits plus blanched almonds.
  • STEP 5
    Mix 100ml of the milk with the treacle and add to mix.
  • STEP 6
    Whip egg whites until stiff and add to mix along with any remaining ingredients and the remaining milk.
  • STEP 7
    Tip cake mix into well greased and lined round or square cake tin and bake in oven pre-heated to 150C for 3 1/2 hours or until skewer comes out clean and cake is browned on top.
  • STEP 8
    Allow to cool on wire rack and when almost cool feed with the brandy or rum
  • STEP 9
    When completely cold wrap in fresh greaseproof paper and store in airtight tin in a cool dark place.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating