• 1 tbsp Black treacle
  • 260g Unrefined dark muscovado sugar
  • 450g Raisins
  • 480g Sultanas
  • 360g Glacé cherries (halved)
  • 250g Butter unsalted
  • 550g Currants
  • 5 Eggs
  • 240g Plain white flour
  • 225ml Brandy
  • 1 tsp Baking powder
  • 1 tsp Cinnamon (ground)
  • 1 tsp Nutmeg (ground)
  • 1 tsp Cloves (ground)
  • 1 tsp Mixed spice
  • 1 tsp Vanilla extract


  • STEP 1
    Wash the fruits and drain through a sieve. Tip into a bowl, and pour the brandy over the mixture. Leave to steep for up to 6 hours.
  • STEP 2
    Grease and line a deep cake tin with non-stick baking paper or use a non-stick 8" cake tin.
  • STEP 3
    Preheat the oven to 140°C (120°C fan, gas mark 1). Ensure all the ingredients are at room temperature.
  • STEP 4
    Melt the butter and sugar together in a saucepan, stirring until well mixed, then pour into a mixing bowl.
  • STEP 5
    Add the treacle and mix well, then add the eggs and mix again.
  • STEP 6
    Sift in the flour, baking powder and spices and fold in well, then stir in the steeped fruit and remaining liquid and vanilla extract.
  • STEP 7
    Spoon the mixture into the prepared tin and bake until a skewer inserted into the middle of the cake comes out clean. Leave the cake to cool in the tin and turn out when cold.
  • STEP 8
    To store wrap in a double layer of greaseproof paper and a layer of foil. Store at room temperature to mature for up to 6 weeks prior to the event. Once covered in marzipan and icing, this cake will keep for a further 6 months at room temperature. Alternatively, store in the freezer wrapped in a double layer of greaseproof paper and double layer of foil pretty much indefinitely.

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