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Ingredients
- 350 gm Yellow sultanas
- 100 gm Candied peel, minced
- 225 gm Currants
- 225 gm Raisins
- 150 ml Brandy
- 225 gm Unbleached plain flour
- 1 tsp Mace
- 1 tsp Nutmeg
- 1 tsp Cinnamon
- 225 gm Unsalted butter
- 225 gm Soft brown sugar Grated rind of 1 orange and 1 lemon
- 5 x Large eggs, beaten
Directions
- For a richer flavour soak the sultanas in brandy in advance and then substitute half the brandy in the recipe for orange juice.
- 1. A few hrs before starting, pour brandy over fruit and leave covered.
- 2. Double line a round deep 23cm cake tin with thick paper and non-stick parchment.
- 3. Sift the flour and add in the spices.
- 4. Beat together the butter, sugar and grated rinds till light and then add in the egg little by little till, adding a little flour towards the end.
- 5. Mix in the rest of the flour and then add in the fruit
- 6. Spoon into the tin and smooth the top.
- (the mix will be quite stiff).
- 7. Bake at 170C for about 2 hrs 30 min. Test with a skewer.
- 8. Leave in tin to cold for 30 min and then turn onto a cooling rack.
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