• 16servings
  • 240minutes
  • 645calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, D, E, P
MineralsCopper, Natrium, Fluorine, Silicon, Calcium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 450g (1 lb) glace cherries

  2. 225g (8 oz) candied mixed peel

  3. 300g (11 oz) sultanas

  4. 150g (5 oz) dried currants

  5. 175g (6 oz) dates, pitted and chopped

  6. 125g (4 1/4 oz) blanched almonds, chopped

  7. 120ml (4 fl oz) brandy

  8. 4 tablespoons plain flour

  9. 250g (9 oz) plain flour

  10. 1/2 teaspoon bicarbonate of soda

  11. 1 teaspoon ground cloves

  12. 1 teaspoon ground allspice

  13. 1 teaspoon ground cinnamon

  14. 1/2 teaspoon salt

  15. 225g (8 oz) butter

  16. 450g (1 lb) dark brown soft sugar

  17. 6 eggs

  18. 175ml (6 fl oz) black treacle

  19. 175ml (6 fl oz) apple juice

Instructions Jump to Ingredients ↑

  1. In a medium bowl, combine cherries, citrus peel, sultanas, currants, dates and almonds. Stir in brandy; let stand 2 hours or overnight. Dredge soaked fruit with 4 tablespoons flour.

  2. Preheat oven to 140 C / Gas mark 1. Grease a 20cm (8 in) round cake tin, line with baking parchment and grease again. In a small bowl, mix together 250g flour, bicarbonate of soda, cloves, allspice, cinnamon and salt; set aside.

  3. In a large bowl, cream butter until light. Gradually blend in brown sugar and eggs. Mix together black treacle and apple juice. Beat into butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions. Fold in floured fruit. Turn batter into prepared tin.

  4. Bake in preheated oven for 3 to 3 1/2 hours, or until a skewer inserted into the centre of cake comes out clean. Remove from tin and lift off paper. Cool cake completely, then wrap loosely in greaseproof paper. Store in an airtight container.


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