matt
02-12-2006, 04:23 AM
for 8'' square/9 '' round cake.
currants:450g
sultanas: 200g
raisins:200g
glace cherries:100g
mixed peel:75g
chopped almonds:75g
lemon rind:one lemon
plain flour:350g
ground cinnamon:1 teaspoon
ground mixed spice:3/4 teaspoon
dairy free marge:275g
soft brown sugar:275g
eggs:5
black treacle:1 tablespoon
it is fairly forgiving with the fruit, as long as it adds up to roughly that much use whatever fruit you fancy. i've done it with dried apricots before...
and the nuts can easily be left out.
mix the currants raisins sultanas,cherries, rind and almonds if you are using them.
in another bowl mix flour, cinnamon and mixed spice.
in another bowl. cream marge and sugar until light and fluffy. do not over beat or the cake gets heavy.then mix in the black treacle.
add eggs one at a time to this with a spoonfull of flour for each one.
fold in the rest of the flour then the dried fruit.
put mix into double lined cake tin, at least two layers of greaseproof paper.
they suggest wrapping the outside of the tin with two layers of brown paper but i've never needed to.
bake in centre of the oven at 150'c 300'f or gas 2 for 3 1/4 hours.
keep an eye on it. you can turn the heat down for the last hour to gas 1 if browning too fast. i normally put a piece of alum foil loosley over the top after about half the time.
test with skewer, when comes out clean it's cooked.
allow to cool then dose it with brandy.
enjoy
currants:450g
sultanas: 200g
raisins:200g
glace cherries:100g
mixed peel:75g
chopped almonds:75g
lemon rind:one lemon
plain flour:350g
ground cinnamon:1 teaspoon
ground mixed spice:3/4 teaspoon
dairy free marge:275g
soft brown sugar:275g
eggs:5
black treacle:1 tablespoon
it is fairly forgiving with the fruit, as long as it adds up to roughly that much use whatever fruit you fancy. i've done it with dried apricots before...
and the nuts can easily be left out.
mix the currants raisins sultanas,cherries, rind and almonds if you are using them.
in another bowl mix flour, cinnamon and mixed spice.
in another bowl. cream marge and sugar until light and fluffy. do not over beat or the cake gets heavy.then mix in the black treacle.
add eggs one at a time to this with a spoonfull of flour for each one.
fold in the rest of the flour then the dried fruit.
put mix into double lined cake tin, at least two layers of greaseproof paper.
they suggest wrapping the outside of the tin with two layers of brown paper but i've never needed to.
bake in centre of the oven at 150'c 300'f or gas 2 for 3 1/4 hours.
keep an eye on it. you can turn the heat down for the last hour to gas 1 if browning too fast. i normally put a piece of alum foil loosley over the top after about half the time.
test with skewer, when comes out clean it's cooked.
allow to cool then dose it with brandy.
enjoy