Ingredients
- 275 g (2 cups) plain flour
- 2 tbs cornflour
- 1 tsp salt
- 1 tsp ground mixed spice
- 1 tsp ground cinnamon
- 225 g (1 cup) butter, softened
- 200 g (1 cup) dark brown sugar
- 3 tbs treacle, warmed
- 4 large eggs, lightly beaten
- 800 g (5 ½) cups dried mixed fruits, e. g. currants, raisins, sultanas, etc.
- 100 g (2/3 cup) glacé cherries, finely chopped
- 110 g (1 cup) whole almonds, chopped
- 4 tbs brandy
- Icing sugar, for dusting
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Method
Step 1.
Preheat the oven to 150°C (130° fan). Grease and line the base and sides of four individual square cake tins with parchment paper.
Step 2.
Sift the flour, cornflour, salt, mixed spice, and cinnamon into a bowl. Cream together the butter and sugar in a separate bowl until light and fluffy, and then beat in the treacle.
Step 3.
Add the beaten eggs, a little at a time, mixing well between additions. Fold in the flour mixture, and then add the dried fruit.
Step 4.
Spoon and scrape into the cake tins, pressing cherries and almonds into the batter around the perimeter.
Step 5.
Bake for about 2 hours until a toothpick or cake tester comes out clean when inserted into the centres. Remove to a wire rack to cool.
Step 6.
Make several holes in the cakes with a cake tester and drizzle 1 tbsp brandy over each cake, letting it soak into the cake.
Step 7.
Let them cool completely before turning out and serving with a light dusting of icing sugar.
Serves 8 (or 4 cakes) |
