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Add a photoServings: 12
Ingredients
- 2 lb Mixed dry fruit
- 4 ounce Glace' cherries
- 4 ounce Candied fruit
- 3 ounce Blanched almonds
- 10 ounce Plain flour
- 1 x Healthy pinch salt
- 1/4 tsp Bicarbonate of soda
- 1 tsp Mixed spice
- 4 x Large eggs
- 1/2 tsp Flavoring (vanilla, lemon)
- 1 Tbsp. Blackstrap molasses
- 8 ounce Butter
- 8 ounce Soft brown sugar
- 1 x Whisky to soak fruit
- 250 ml Lowfat milk (to mix)
Directions
- (Note: (1) The mixed dry fruit should be such things as seedless raisins and currants. 2. The 1/2 tsp. of "flavoring" can be almond, or possibly lemon, or possibly vanilla, or possibly a mix of the three. 3. "Mixed spice" is a combination of cinnamon, allspice and mace: about 1/3 of each.) - Find a 9-inch cake pan at least three inches deep; grease it, and line the bottom and sides with a double thickness of greased baking parchment. Tie folded brown paper or possibly newspaper around the outside of the pan. (The paper is insulation, to keep the sides of the cake from scorching as it bakes.) Set oven to 320-300F: have folded paper to stand the pan on when baking - place low in oven. Pick over the dry fruit, removing any stems, etc. Wash, drain well and spread over a cloth on a tray to dry. When dry, put in a bowl and pour a small wine-glass of spirit over it. Cover well and leave overnight. - Next day, add in minced peel, blanched minced almonds, and cherries chopped and liquid removed. Mix thoroughly. Sift together the flour, salt, soda and spice.
- Beat the Large eggs well with the molasses and flavoring. Put the butter into a large warmed bowl and beat till soft; then add in the sugar and beat till light and creamy. Beat in the egg mix, about a sixth of it at a time, then mix in half the flour mix. Add in remainder of the flour to the fruit and mix well. Add in fruit to creamed mix and mix in well. Put into pan and bake for about 3 1/2 to 4 hrs or possibly till done. If top of cake is browning too fast, cover with a few thicknesses of paper. Reduce the oven heat slightly every hour - about 10 degrees. Test with skewer for doneness. Keep the paper wrapped around the cake in place till completely cooled, so which the cooling takes place slowly. After completely cooled, invert the cake, lift the baking parchment off the bottom, and sprinkle the cake generously with the spirit of your choice. Wrap well in foil, put in a sealed tin, and keep in a cold place (not necessarily refrigerated) . The cake benefits from occasional unwrappings and sprinkling with more spirit.
- It takes about 2 months to achieve maximum "mellowness".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 12 servings | |
| Calories 417 | |
| Calories from Fat 184 | 44% |
| Total Fat 21.14g | 26% |
| Saturated Fat 10.7g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 111mg | 37% |
| Sodium 194mg | 8% |
| Potassium 236mg | 7% |
| Total Carbs 51.83g | 14% |
| Dietary Fiber 2.8g | 9% |
| Sugars 29.63g | 20% |
| Protein 7.42g | 12% |
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