Absolutely delightful! I used British Apple Pie Spice Mix #418849 for the mixed spice. I used regular flour (about 2 1/8 cups), with 1 tsp baking soda, 1 tsp salt and 2 tsp baking powder. I left my fruit soaking for 24 hours (I forgot about it), but it was no problem. It baked up in one hour at 300F, so keep an eye on your loaf after that point. Had this for breakfast with a cup of tea. Just wonderful! I will make this again and again. Thanks for sharing the recipe. Made for ZWT6.
Very easy recipe to follow, mine was a lot darker..... but maybe because I used dark soft brown sugar..maybe dark was not a good idea....BUT tasted lovely and so happy I found this recipe!!!!
This is a brilliant cake! I made it for the first time this weekend when I had 12 people for lunch, and knew they would want a slice of cake at the end of the afternoon. As I am in France I used Quatre Epice for the spice element, and a combination of sultanas and raisins as I didn't have any currants. I divided the batter between two one-pound loaf tins lined with greaseproof paper. The cakes came out very moist and flavourful, and were devoured immediately. (I served them sliced and lightly buttered, but you could serve without butter too.) <br/><br/>I am keen to try some variations: adding some chopped hazelnuts; adding ground ginger and chopped crystallised ginger for a ginger cake; adding chopped walnuts and dates, perhaps with some orange juice to replace part of the tea and grated orange rind etc etc. I suspect this cake will adapt well to whatever happens to be on hand. <br/><br/>Final point: this cake freezes well. I managed to keep back half a loaf for the family, which I sliced and then froze, and it thawed out perfectly. <br/><br/>This is definitely one of those precious trusty recipes you can always turn to!