Ingredients:
- 525g mixed dried fruit (use a mix of raisins, sultanas, currants, cherries, cranberries, prunes or figs)
- zest and juice 1/2 orange
- zest and juice 1/2 lemon
- 75ml brandy, Sherry, whisky or rum, plus extra for feeding
- 125g butter softened
- 100g light soft brown sugar
- 85g plain flour
- 50g ground almond
- ¼ tsp baking powder
- 2 tsp mixed spice
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- 50g flaked almond
- 2 large eggs
- 1/2 tsp vanilla extract
Recipe:
- Put 525gm mixed dried fruit, the zest and juice of 1 orange and 1 lemon, 75ml brandy or other alcohol, 125g softened butter and 100g light, soft brown sugar in a large pan set over a medium heat.
- Bring to the boil, then lower the heat and simmer for 5 mins. Tip the fruit mixture into a large bowl and leave to cool for 30 mins.
- Once cooked, add 1/2 tsp vanilla extract to the fruit mixture and stir well.
- Heat oven to 150C/130C fan/gas 2. Line a deep cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside – tie with string to secure.
- Now whisk 2 large eggs and add to the fruit mix.
- In a separate bowl take 85g plain flour and mix in 50g ground almonds, 1/4 tsp baking powder, 2 tsp mixed spice, 1 tsp ground cinnamon, ¼ tsp ground cloves, 50g flaked almonds. Gradually add this dry mixture to the wet fruits making sure of no dry flour pockets in the mixture.
- Tip the cake mixture into your prepared tin, level the top with a spatula and bake in the center of the oven for 1 and half hrs.
- Remove the cake from the oven, poke holes in it with a skewer and spoon over 2 tbsp of your chosen alcohol. Leave the cake to cool completely in the tin.
- To store, peel off the baking parchment, then wrap well in cling film. Feed the cake with 1-2 tbsp alcohol every fortnight, until you ice it.
- Don’t feed the cake for the final week to give the surface a chance to dry before icing.
Rasoi .Kitchen 