200g Dark soft brown sugar
1 tbsp Black treacle
120g Mixed peel
900g Mixed fruit
2 tsp Mixed spice
2 tsp cinnamon
Zest 1 lemon
225g Plain flour
50 ml Brandy
Preheat the oven to 150C/Gas 2 and line a deep cake tin with treble thickness
of baking parchment.
In a bowl beat together the butter, sugar and treacle until of a creamy texture.
Gradually beat in the eggs then the cinnamon, mixed spice, mixed fruit, zest and mixed
peel. Stir until evenly combined. Fold in the flour and brandy, then spoon into a cake tin
and level off the surface.
|Eddie stealing the leftover mixture|
Wrap a strip of baking parchment around the outside and secure with string. Bake in the
centre of the oven for 2 hours. Reduce the oven temperature to 140C/Gas 1. Cook for
a further 1 hour 30 mins or until a skewer inserted into the centre of the cake comes
Leave to cool in the tin for 1 hour before turning out onto a wire rack to cool completely. When cool prick the surface with a skewer and spoon over 2 tbsp of brandy.