Ingredients
dried fruits of choice (currants, sultanas etc)
5 cups rum, sherry, port, brandy or orange juice 1 cup
castor sugar 1 cup
treacle or golden syrup 4 tbs
melted butter ½ cup
milk ½ cup
eggs 3 pc
flour - all purpose 2 cups
baking soda 1 tsp
mixed spice (optional) 2 tsp
Method
1. Place the dried fruits in a bowl and pour over boiling water, allow to stand for 5 minutes, drain and place back into the mixing bowl
2. Pour over the alcohol of choice (or the orange juice), sprinkle in the sugar, thoroughly mix and allow to stand for as long as possible - preferably overnight (covered)
3. Place the butter and milk into a saucepan and warm through, spoon the treacle directly from the jar into the saucepan, warm and stir to combine, allow to cool slightly and add to the fruit
4. Add the beaten eggs and stir well
5. Add the flour and baking soda (and spices if using) and beat together with a wooden spoon until thoroughly combined
6. Pour into your prepared cake tin, place on the middle shelf in a pre-heated oven (150ºC) and bake for approx. 2 1/2 hours. <click here for baking tips>. Test with a knife: place a clean knife in the centre, when it comes out clean the cake is cooked
7. Allow to cool in the tin for 5 minutes and remove to a cooling rack. Carefully and slowly remove the greaseproof paper
Chef's Tip
When spooning out the treacle, place the spoon under hot running water and the treacle will just slip right off the spoon
Once I have removed the greaseproof collar and base, I always prefer to wrap the cake immediately in a clean tea towel, this traps the heat in and keeps the cake moist, by inverting the steam back into the cake.
