This cake keeps very well if allowed and not devoured on sight! I make 6 – 8 every year and have done for the best part of 40 years – mostly as gifts – the recipients have now come to expect them. The recipe has been tweaked over the years and is very forgiving.
I know there are some imperfections evident in the cakes in the photo but I go by the Persian carpet weavers’ belief that only God is perfect so they made deliberate mistakes so as not to offend the Almighty: I can make imperfections without even trying!
- 500gm mixed fruit
- 1 pkt glace cherries (added to the original recipe when mixed fruit began to leave out cherries)
- 450gm tin crushed pineapple with the juice (I prefer the one in juice rather than in syrup)
- 125gm butter
- Half cup raw sugar
- 1 rounded teaspoon mixed spice
- 1 rounded teaspoon bicarb soda
- Put all of your ingredients into a large saucepan.
- Bring slowly to a simmer and stir to avoid burning in the pan, simmer for ~ 5 minutes to allow the butter and sugar to melt and the bicarb makes a nice foamy lather; then remove from heat and allow to cool.
- When cool mix in 2 large eggs, 1 cup plain and 1 cup SR flour; mix well together.
- Grease an 8 inch (21cm) cake time; line the base with baking paper. Pour in mix and decorate with blanched almonds.
- Cook at 180 degrees (160 FF) for 45 minutes. remove from oven and cover the top lightly with foil to prevent burning; return to oven for a further 45 minutes or until tested for ‘doneness’ with a cake skewer.
- Allow to cool in tin before turning out.