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225g / 8oz butter or margarine
100g / 4oz Tate & Lyle Caster Sugar
100g / 4oz Lyle’s Golden Syrup
4 (size 3) eggs, beaten
225g / 8oz plain flour, sifted
225g / 8oz raisins
225g / 8oz sultanas
100g / 4oz glace cherries
pinch of salt
2.5ml / ˝ tsp ground mixed spice
15ml / 1tbsp brandy
To decorate
75g / 3oz shelled pecan and walnut halves
1 whole glace cherry
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Instructions 1. Cream together the butter, caster sugar and syrup until pale and fluffy. Gradually add the eggs beating well after each addition. Then fold in the flour, fruit, salt, spices and then the brandy.
2. Spoon the mixture into a lightly greased and lined 20cm / 8in round cake tin. Smooth over the surface and decorate with the pecan nuts and walnuts and finally a glace cherry in the centre.
3. Bake in a preheated oven at 150°C/300°F/Gas 2 for approx 2 ˝ hours until a skewer inserted in the centre comes out clean. Cover the top of the cake with parchment paper during cooking if the top gets too brown.
4. Leave to cool in the tin for 30 minutes before turning out onto a wire rack to cool completely. |
