About this recipe:This cake is very good, without being too extravagant. It's cooked for a long time at low temperature but I always tie brown paper around the outside of the tin to prevent burning.
Makes: 1 18cm cake
45g (1 1/2oz) glace cherries
250 to 340g (9 to 12oz) currants
250 to 340g (9 to 12oz) sultanas
45g (1 1/2oz) candied peel
45g (1 1/2oz) nibbed or chopped almonds (optional)
3/4 level teaspoon cinnamon
3/4 level teaspoon mixed spice
1/4 teaspoon nutmeg
45g (1 1/2oz) ground almonds
175g (6oz) cooking margarine
175g (6oz) caster or soft brown sugar
3 eggs, lightly beaten
175g (6oz) plain flour
50g (2oz) of rum
2 teaspoons treacle
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Method Prep:20min › Cook:3hr › Ready in:3hr20min
Preheat the oven to 170 C / Gas 3. Lightly grease and line a 18cm (7 inch) round cake tin with greaseproof paper.
Chop glace cherries and mix with all the dried fruit and nuts. Stir in cinnamon, mixed spice, nutmeg and ground almonds; mix well.
In a separate bowl, cream margarine and sugar until pale in colour; beat eggs in, a little at a time, taking care not to curdle the mixture. Fold in flour with a metal spoon, then mix in the fruit. Add rum and treacle, mixing it in well to colour the mixture.
Pour mixture into lined cake tin and bake at 170 C / Gas 3 for 1 hour. Lower the temperature to 150 C / Gas 2 and continue to cook for another 2 hours. Test the cake with a knife and if it comes out sticky, continue to cook at 140 / Gas 1 until cooked through.
Remove and set aside to cool before turning it out and removing the paper. Store in a airtight tin.