200 g mixed dried fruit
65 ml milk or brandy
fat for greasing
1 stick (8 Tbsp) 100 g butter or margarine
1/2 cup (100 g) 4 oz soft light brown sugar
35 g golden syrup (substitute light corn syrup)
3 eggs
1 1/2 cups (150 g) 6 oz plain flour (All purpose)
cocoa
1 X 2.5 ml spoon salt
1 tsp baking powder
1 tsp Mixed Spice (All Spice / Pumpkin pie spice)
50 g cut mixed peel or coarse-cut marmalade
75 g glace cherries
milk
65 ml milk or brandy
fat for greasing
1 stick (8 Tbsp) 100 g butter or margarine
1/2 cup (100 g) 4 oz soft light brown sugar
35 g golden syrup (substitute light corn syrup)
3 eggs
1 1/2 cups (150 g) 6 oz plain flour (All purpose)
cocoa
1 X 2.5 ml spoon salt
1 tsp baking powder
1 tsp Mixed Spice (All Spice / Pumpkin pie spice)
50 g cut mixed peel or coarse-cut marmalade
75 g glace cherries
milk
for the coating and icing
almond paste
royal icing
royal icing
method
1. Soak the dried fruit in the brandy, if used, for 2 hours before making the cake.
2. Grease and line a 16 cm round cake tin.
3. Cream the fat, sugar, and syrup together thoroughly.
4. Beat the eggs lightly.
5. Sift together the flour (or flour and cocoa), salt, baking powder, and spice.
6. Mix 25-50 g of the flour with the dried fruit and peel, if used.
7. Chop the glace cherries and marmalade, if used.
8. Mix the eggs and the flour alternately into the creamed mixture, beating well between each addition.
9. Mix in lightly the floured fruit, cherries, and peel or marmalade.
10. Mix in just enough milk to make a soft dropping consistency.
11. Turn the mixture into the cake tin and bake in a moderate oven, 180°C, gas mark 4, for 25 minutes, reduce the heat to cool, 150°C, gas mark 2, and bake for another 2 - 2 1/2 hours.
12. Coat with almond paste and decorate with royal icing, if liked.
2. Grease and line a 16 cm round cake tin.
3. Cream the fat, sugar, and syrup together thoroughly.
4. Beat the eggs lightly.
5. Sift together the flour (or flour and cocoa), salt, baking powder, and spice.
6. Mix 25-50 g of the flour with the dried fruit and peel, if used.
7. Chop the glace cherries and marmalade, if used.
8. Mix the eggs and the flour alternately into the creamed mixture, beating well between each addition.
9. Mix in lightly the floured fruit, cherries, and peel or marmalade.
10. Mix in just enough milk to make a soft dropping consistency.
11. Turn the mixture into the cake tin and bake in a moderate oven, 180°C, gas mark 4, for 25 minutes, reduce the heat to cool, 150°C, gas mark 2, and bake for another 2 - 2 1/2 hours.
12. Coat with almond paste and decorate with royal icing, if liked.
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