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| INGREDIENTS | METHOD |
| Sieve together the following: 150g/6oz Glutano Flour Mix 1/2 teaspoon cinnamon 1/2 teaspoon mixed spice Pinch of salt Mix together the following: 50g/2oz chopped glace cherries 50g/2oz ground almonds 1 desert spoon lemon juice 50g/2oz mixed peel 450g/1lb dried fruit (raisins, currants, sultanas) Whisk together: 2 eggs 2 tablespoons milk 100g/4oz butter/margarine 100g/4oz soft dark brown sugar 1 tablespoon black treacle Oven Temperature Gas Mark 3 160ºC, 325ºF, |
1. Cream fat, sugar and treacle together until soft and fluffy. 2. Add flour and egg mixtures alternately to the creamed mixture. Do not overbeat when mixing in. 3. Stir in fruit and place into prepared cake tin (see left) Tin Preparation 1. This mix makes enough for a 7½round or 6½ square tin. 2. Prepare the tin by greasing the inside and lining with greaseproof or baking parchment. 3. Tie layers of newspaper or brown wrapping paper around the outside of tin. Put mix into tin and smooth cake out. * Bake for 2-2.5 hours. Tips 1. Make cake well in advance. Wrap in greaseproof paper and store in an air-tight tin. It will keep for weeks. 2. Before covering with marzipan and icing, prick the cake with a skewer or fork and pour 2 tablespoons of brandy or rum over. 3. Marzipan, ice and decorate as required. |