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1kg/2lb 2oz luxury dried mixed fruit.
225g/8oz glacé cherries
300ml/½ pint ruby port
150ml/¼ pint brandy
150ml/¼ pint orange juice
3 tbsp Lyle’s Black Treacle
250g/9oz butter, softened, plus extra for greasing
250g/9oz Tate & Lyle Light Brown Soft Sugar
5 eggs, lightly beaten
350g/12oz plain flour
1½ tsp baking powder
2 tsp ground mixed spice
100g/3½oz brazil nuts, halved
Marzipan and Tate & Lyle Royal Icing to decorate |
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Instructions
Put the dried fruit and cherries in a large pan with the port, brandy, orange juice and black treacle. Bring to the boil, then simmer, uncovered, for 10 minutes, stirring frequently. Set aside for 3-4 hours.
Preheat the oven to 140C/275F/Gas 1. Grease the base and side of a 23cm/9in round or 20cm/18in square cake tin. Line the base and sides with a double thickness of baking parchment, then line the outside with a double thickness of baking parchment or brown paper, securing with string.
Place the butter, sugar, eggs, flour, baking powder and spice in a large bowl and beat until smooth. Fold in the boiled fruit and brazil nuts . Spoon into the tin, level the surface and bake for 3½ - 4 hours until risen and firm to the touch. Cool for 15 minutes, then turn out and cool on a wire rack. Cover with marzipan, make icing according the pack instructions and decorate. |
