Serves 12


500 g Mixed Fruit

75 g Dried Cherries

75 g Dried Cranberries

100 g Blanched Flaked Almonds

200 g Mixed Candied Peel

200 g Glace Cherries, halved

300 g Plain Flour

2 Tsp Cinnamon

1 Tsp Freshly Grated Nutmeg

2 Lemons, zest and juice

250 g Unsalted Butter

250 g Soft Brown Sugar

1 Tsp Vanilla Extract

1 Tbsp Black Treacle

4 Medium Free Range Eggs

0,5 Tsp Bicarboate of Soda

1 Tbsp Milk

Brandy to taste

How to cook

Preheat the Oven to 140 degrees C

Line  a 20 cm (8 inch) cake tin with a layer of brown pape

In a large bowl mix together the Dried Fruit, Peel, Candied Fruit and Glace Cherries

Add 2 Tbsp Brandy, or to taste, mix and leave overnight covered

Turn the fruit well and add the Flour, Spices, Almonds, Lemon Zest and Lemon Juice

Using a food mixer, cream the Butter and Brown Sugar thoroughly

Add the Vanilla Extract and Black Tracle

Still beating incorporate the Eggs

Stir the mixture thoroughly into the bowl of fruit

Dissole the Bicarbonate of Soda with the Milk and stir thoroughly into the mixture

Add further Brandy to taste - 2 Tbsp - until you achieve a dropping consistency

Pour the mixture into the prepared cake tin and hollow the top slightly

Place in the Oven and bake for 3.5 hours

Test with a skewer, and if it is just dry the cake is ready

Remove the cake from the Oven and leave it to cool in its tin

When cool, remove and peel off the brown paper

Wrap in Cling Film and foil and place in an airtight tin

Keep the cake for at least a month before icing and decorating

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