Ketchers Mitts and Layovers Cake
photo by thedunk
- Ready In:
- 7hrs 30mins
- Ingredients:
- 13
- Yields:
-
16 slices
- Serves:
- 16
ingredients
- 1 lb self raising flour
- 1⁄2 teaspoon salt
- 2 teaspoons mixed spice
- 2 1⁄2 lbs dried fruit
- 1⁄2 lb sliced almonds
- 3⁄4 lb glace cherries
- 12 ounces butter
- 12 ounces sugar (dark brown if available)
- 6 eggs
- 1 tablespoon good cold coffee
- 1 tablespoon milk
- 1⁄4 pint brandy
- 1⁄2 pint leftover tea
directions
- .Buy a new washing up bowl.
- soak the dried fruit in leftover tea from the teapot for 24hours.
- soak the cherries in brandy.I keep in an airtight container and enjoy sniffing from time to time.
- Line a 9 inch tin with two layers of greaseproof paper and grease the paper.
- Strain the soaking fruit retaining the cherry brandy for feeding the cake when cooked.Mix the fruit with the flour salt and spice.
- Cream the butter and sugar in your nice new washing up bowl.
- Beat in eggs one at a time.
- Stir in fruit and flour.
- Add nuts.
- add a little milk if necessary to achieve a dropping consistency.
- Add coffee.
- Put mixture in tin and smooth over.
- Bake for 1.5 hours at gas mark 2.
- Reduce to gas mark 1/2 for 1.5 hours.
- finish at gas mark 1/4 allowing 5 to 5.5 hours altogether.
- Have friends in for coffee while its cooking.
- Cool in tin.
- feed with saved cherry brandy until all the brandy has gone.Can be done in a week but is better done over longer.
- Ice as desired.
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Reviews
-
What a cake, sensational. This will make a great celebration cake for the family. I cooked this as per recipe except for the cooking time. I used my microwave combo to reduce the overall time and the result was fantastic. My wife had eaten most of the cake before it was cooled. Have to make another.<br/>Thanks for posting this super recipe.
RECIPE SUBMITTED BY
I am a partially disabled(cant use left hand)mother of 3 who likes to provide an interesting,tasty,varied and healthy diet to her family . My love of food began when I gave up breastmilk. alltime favourites would be indian and Italian whilst I enjoy all good food.I adapt many recipes to suit a tight budget whilst never allowing the taste to suffer.I cook in large quantities and freeze for quality ding dinners.I think its vital to involve children in cooking. Call it play when they peel veg if you like but I firmly believe in offering a fun and educational lifeskill(they can peel veg at 3 years of age )I love to cook with Analon pans but sometimes find them too heavy to move.Would love to hear from other one handed food lovers. Check out recipes of chef brian h in Spain we have shared many a good meal and recipe