Oven Temperature: 150ºC/300ºF/Gas 3
Cooking Time: 3 - 3 1/2 hours
Quantity: 17cm (6 1/2") round cake
This is a recipe for a fairly small cake because only half of my family like fruit cake! Double the recipe for a 21cm (8 1/2") cake, and cook it for a little longer.
50g (2 oz) Raisins
175g (7 oz) Currants
100g (4 oz) Sultanas
50g (2 oz) Candied Peel
Juice and rind of 1 orange
65 ml Sherry (2.5 floz) (You could add a splash of brandy too)
100g (4 oz) Margarine
100g (4 oz) dark brown sugar
1/2 tablespoon Treacle
25g (1 oz) Soya flour (or use plain flour)
50g (2 oz) Self raising flour
50g (2 oz) Plain flour
1/2 teaspoon Ground Mixed Spice
25g (1 oz) Blanched almonds, chopped
1)Soak the fruit and rind in the sherry. Soak for at least a few hours (preferably a day or two), stirring once or twice.
2) Put margarine, sugar, and treacle in a bowl and beat until fluffy.
3) Add flours and spice and mix until blended.
4)Stir in fruit and nuts.
5)Put into lined tin (reusable non-stick baking parchment e.g. magic carpet is fantastic).
6)Cook for 3 to 3 1/2 hours at 150ºC/325ºF until when you put a wooden cocktail stick in the centre, it comes out clean (with no sticky bits).
© Cherry 2012. Questions, comments & corrections welcome. Email Cherry at Parsleysoup.