8 cups mixed dried fruit
2 tablespoons golden syrup
3 tablespoons rum, sherry or brandy 3/4 cup water
250 g (8 oz) butter
1 1/3 cups brown sugar
5 eggs
2 1/2 cups plain flour
1/2 cup self-raising flour
1/4 teaspoon salt
2 teaspoons mixed spice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons golden syrup
3 tablespoons rum, sherry or brandy 3/4 cup water
250 g (8 oz) butter
1 1/3 cups brown sugar
5 eggs
2 1/2 cups plain flour
1/2 cup self-raising flour
1/4 teaspoon salt
2 teaspoons mixed spice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
method
1. Place the mixed fruit, golden syrup, rum, sherry or brandy and the water in a saucepan.
2. Bring to the boil, stirring occasionally and simmer for 2 minutes.
3. Pour into a bowl, cover and allow to stand overnight.
4. Set oven temperature at slow.
5. Cream butter and brown sugar together until fluffy.
6. Add eggs one at a time, beating well after each addition.
7. Sift dry ingredients together, then sift half over the boiled fruit mixture.
8. Mix lightly and stir into the creamed mixture.
9. Fold remainder of sifted dry ingredients into mixture.
10. Place in a 23 cm (9 inch) round cake tin, previously lined with three layers of brown paper and 1 layer of greaseproof paper.
11. Bake in a slow oven 150-160°C (300-325°F) for 3 1/2 to 4 hours.
12. Remove cake from tin, leaving paper on and leave on a wire rack until cool.
2. Bring to the boil, stirring occasionally and simmer for 2 minutes.
3. Pour into a bowl, cover and allow to stand overnight.
4. Set oven temperature at slow.
5. Cream butter and brown sugar together until fluffy.
6. Add eggs one at a time, beating well after each addition.
7. Sift dry ingredients together, then sift half over the boiled fruit mixture.
8. Mix lightly and stir into the creamed mixture.
9. Fold remainder of sifted dry ingredients into mixture.
10. Place in a 23 cm (9 inch) round cake tin, previously lined with three layers of brown paper and 1 layer of greaseproof paper.
11. Bake in a slow oven 150-160°C (300-325°F) for 3 1/2 to 4 hours.
12. Remove cake from tin, leaving paper on and leave on a wire rack until cool.
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