Prep 72 hrs
Cook 4 hrs
Ive entered this cake into many competitions and it has always won first place, its adapted from a 1950's copy of Good Housekeeping.
- 250 g plain flour
- 250 g butter
- 250 g soft dark brown sugar
- 4 large eggs
- 1 kg mixed dried fruit (With and Glace Cherries Peel)
- 50 g glace cherries
- 1 teaspoon allspice
- 1 teaspoon powdered ginger
- 1 teaspoon ground nutmeg
- 1⁄2 cup sweet vermouth or 1⁄2 cup rum or 1⁄2 cup scotch
- 1⁄4 cup brandy
- 1⁄4 cup sherry wine
- 1⁄4 cup port wine
- Soak the fruit (Excluding the extra cherries) in the Alcohol in the fridge for 3 days and stir twice a day, You can substitute any of the liquors for any others you like as long as their fruity.
- Beat the Butter and sugar in a large bowl with electric beaters until the the mix is pale, light and fluffy and has almost doubled in volume.
- Break the eggs into a cup then add them in to the butter mix 1 tbsp at a time otherwise the mix will curdle, Dont worry if the mix curdles, just keep stiring and eventually it will stop curdling.
- Sift together the flour and spices then alternate between folding in 1 cup of flour, then 1 cup of fruit mix stirring after each addition until its all gone.
- Line a 20cm (8inch) round cake tin with baking paper and pour in the mixture, knocking it a few times to release any air bubbles and flatten the top. Using the extra cherries make a pattern on top of the cake.
- Place the cake tin on a newspaper lined baking tray (To stop the base from burning) then put it in the centre of a pre heated oven at 150C and bake for 3 and ¾ hours, If the cake starts to brown to quickly reduce to 130C and place baking paper over the top of the tin.
- For best flavor wrap the cake in baking paper and store it in a air tight container for 3 months to let the taste mature.