I have been making this since 1986 when I first found the recipe. It’s moist and lovely every time. I often make it in 5″ tins, as that size makes a good sized gift for a next door neighbour, or older single person. I use Ruby Port instead of brandy as it gives a good colour, but either works. I wrap in cling wrap, use Xmas ribbon and tinsel and most people just love them.
Something home cooked is a rarity now days. Use a big spoon of marmalade instead of the fruit rinds if desired and I never cook in a square tin as the corners dry out.
If preferred, 1 1/4kg mixed fruit can be used instead of the dried fruit listed in the ingredients below. Decorate cake with glace cherries and almonds, before baking, if desired.
- 375g sultanas
- 250g raisins, chopped
- 250g currants
- 125g mixed peel
- 125g glace cherries, halved
- 60g glace pineapple, chopped
- 60g glace apricots, chopped
- 250g butter
- big pinch mixed spices
- 1 cup brown sugar, firmly packed
- 1.2 cup brandy
- 1.2 cup water
- 2 teaspoons grated orange rind
- 1 teaspoon grated lemon rind
- 1 tablespoon treacle
- 5 eggs, lightly beaten
- 1 3/4 cups plain flour
- 1/2 cup self-raising flour
- 1/2 teaspoon bicarb soda
- Line a deep 23cm round cake tin with 3 thicknesses of greaseproof paper, bring paper 5cm above edge of tin.
- Combine fruit, butter, sugar, brandy and water in pan.
- Stir over heat until butter is melted and sugar dissolved.
- Bring to the boil, reduce heat, simmer, cover, 10 minutes.
- Remove from heat, cool to room temperature.
- Stir in orange and lemon rinds, treacle and eggs.
- Stir in sifted dry ingredients, spread mixture evenly into tin.
- Bake in slow oven 2 to 2.5 hours.
- Cover hot cake with foil, cool in tin.
Thanks so much to Virginia Carter for sending through this recipe. If you have a recipe to submit, send it to us here