8 oz (225 g) margarine
3/4 cup (6 oz) 175 g caster sugar (superfine granulated)
3 large eggs
1/4 tsp vanilla essence
3 1/2 cups (12 oz) 350 g plain flour, sifted
2 tsp baking powder
1/4 tsp Mixed Spice (All Spice / Pumpkin pie spice)
pinch salt
4 oz (110 g) chopped mixed peel
4 oz (110 g) glace cherries, halved, rinsed and dried
4 oz (110 g) dried dates, chopped
2/3 cup (150 ml) 1/4 pint cold tea
3/4 cup (6 oz) 175 g caster sugar (superfine granulated)
3 large eggs
1/4 tsp vanilla essence
3 1/2 cups (12 oz) 350 g plain flour, sifted
2 tsp baking powder
1/4 tsp Mixed Spice (All Spice / Pumpkin pie spice)
pinch salt
4 oz (110 g) chopped mixed peel
4 oz (110 g) glace cherries, halved, rinsed and dried
4 oz (110 g) dried dates, chopped
2/3 cup (150 ml) 1/4 pint cold tea
method
1. Preheat the oven to 325°F (170°C) Gas Mk 3.
2. Grease a 7 inch (17.5 cm) square cake tin and line with greased greaseproof paper.
3. Put the margarine and sugar in a bowl and cream until light and fluffy.
4. Gradually add the eggs, beating well, then the vanilla.essence.
5. In another bowl, mix together the flour, baking powder, mixed spice and salt.
6. Gradually fold the flour mixture and the peel, cherries and dates alternately into the margarine and sugar mixture and then gradually pour in the tea.
7. The mixture should be fairly moist.
8. Transfer to the prepared cake tin, levelling the top and making a slight hollow in the centre of the cake.
9. Bake for about 2 hours until a skewer inserted in the middle of the cake comes out clean.
10. Leave to cool in the tin before removing the greaseproof paper.
2. Grease a 7 inch (17.5 cm) square cake tin and line with greased greaseproof paper.
3. Put the margarine and sugar in a bowl and cream until light and fluffy.
4. Gradually add the eggs, beating well, then the vanilla.essence.
5. In another bowl, mix together the flour, baking powder, mixed spice and salt.
6. Gradually fold the flour mixture and the peel, cherries and dates alternately into the margarine and sugar mixture and then gradually pour in the tea.
7. The mixture should be fairly moist.
8. Transfer to the prepared cake tin, levelling the top and making a slight hollow in the centre of the cake.
9. Bake for about 2 hours until a skewer inserted in the middle of the cake comes out clean.
10. Leave to cool in the tin before removing the greaseproof paper.
serving amount
serves 8
rate this recipe
10.0
out of 10
3 users have helped to rate this recipe.
more information
  |
  |
  |
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
