Ingredients Jump to Instructions ↓

  1. 30g mixed peel

  2. 60g currants

  3. 90g sultanas

  4. 150ml hot tea 225g self-raising flour

  5. Â 1/4 tsp mixed spice

  6. Â 1/4 tsp freshly-grated nutmeg

  7. pinch of salt

  8. 110g butter

  9. 110g caster sugar

  10. 2 eggs

  11. 4 tbsp milk

  12. 1 tbsp marmalade

  13. 1 tbsp golden syrup

Instructions Jump to Ingredients ↑

  1. First prepare 150ml of strong tea. Place the mixed peel, currents and sultanas in a bowl and pour over the hot tea. Cover and leave to stand over night.

  2. The following day preheat the oven to 170C/fan 150C/gas 5.

  3. Sift the flour into a bowl, add the spice and nutmeg and a pinch of salt. Cut the butter into small cubes, add to the flour and rub this in with the tips of your fingers until the flour and butter are thoroughly mixed. Remove the fruit from the tea and add them to the butter and flour mixture. Tip in the sugar and mix well. Beat the eggs and milk together and add this to the mixture. Finally, add the marmalade and golden syrup and mix thoroughly.

  4. Grease a 500g loaf tin with butter, line with baking parchment and pour in the cake mixture. Bake for 40 minutes. At the end of this time take the cake out, line the top with baking parchment (to prevent the top burning) and return to the oven for a further 35 minutes (at this point check the cake occasionally; it is ready when set in the middle and golden brown in colour).


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