Ingredients
sultanas 125 gm
currants 125 gm
raisins 125 gm
mixed peel (candied) 125 gm
almonds (optional) 125 gm
grated carrot 125 gm
butter 125 gm
sugar 200 gm
water 125 ml
brandy 50 ml
salt 1/4 tsp
bicarbonate of soda 1tsp
flour 225 gm
cinnamon 1/4 tsp
nutmeg 1/4 tsp
ground ginger 1/4 tsp
mixed spice 1/4 tsp
eggs 4 pc
Method
1. Place the butter, sugar and water into a large thick based pan and boil until a caramel stage is reached
2. Stir in the dried fruit and mix well
3. Add the brandy, salt and bicarbonate of soda
4. Mix the spices into a paste with a little water and add to the mixture
5. Stir in the sifted flour
6. Finally stir in the beaten eggs
7. Place the mixture into 20cm x 5cm round cake tin greased and lined with greaseproof paper
8. Bake in a pre heated oven at 100°C for 3 ½ hours
9. Remove from oven, allow to cool for 10 minutes before removing from cake tin and cool on a wire rack
Royal icing
icing sugar 400 gm
egg whites 3 pc
glycerine 2 drops
1. Sieve the icing sugar twice
2. Mix in the egg whites and the glycerine
3. Beat the mixture with a wooden spoon until the mixture is stiff and can support itself
Chef's Tip
Royal icing is the traditional covering of wedding, and other celebration cakes. It dries very hard. With a little patience and artistic skills it can be fashioned to any form and with the addition of a little food colouring it can satisfy any creative calling.
