About this recipe:These cakes have no less than 900g dried fruit added to them. They also contain significant amounts of rum and red wine, making them perfect for Christmas. They are dense and really rich, so serve them in really thin slices.
Makes: 2 23cm round cakes
450g unsalted butter
400g caster sugar
4 tablespoons white rum
1 tablespoon lime juice
1 teaspoon vanilla extract
1 tablespoon almond extract
1 lime, grated zest only
900g dried mixed fruit, chopped
475ml red wine
250ml black treacle
315g plain flour
3 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 pinch salt
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Preheat oven to 180 C / Gas 4. Grease and flour two 23cm round cake tins.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs, then add rum, lime juice, vanilla, almond extract and lime zest. Stir in mixed fruit, wine and black treacle. Sieve together flour, baking powder, nutmeg, allspice, cinnamon and salt. Fold into batter, being careful not to over-mix. Pour into prepared tins.
Bake in preheated oven for 80 to 90 minutes or until a knife inserted into the centre comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
For best results, fruits should be soaked in wine for at least 3 weeks or boiled in the wine.
Use a combination of raisins, currants, golden raisins, prunes and dried cherries or any dried fruit of your preference.
Additional wine or rum can be brushed onto cake as needed to keep moist.