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Ingredients :

• Refined flour – 170 gms

• Butter – 140 gms

• Castor sugar – 140 gms

• Currants – 140 gms

• Sultanas – 140 gms

• Raisins – 140 gms

• Cherries – 115 gms

• Mixed peel - 85 gms

• Lemon rind of 1 lemon

• Caramel – 1 tsp

• Eggs – 4

• Mixed spice – ½ tsp

Method :

• Cream butter and sugar till light and fluffy.

• Add the eggs gradually and beat well.

• Stir in the flour.

• Add the prepared fruit, treacle (syrup of the canned fruit), lemon rind, peel and spice.

• Put into a 7” cake tin lined with paper.

• Cook in a moderate oven 300º-325º F (150º-160º C) for about 3 hours.

• Keep in airtight tin 6 – 8 weeks before serving.

Other Recipes in this Category:

• Black Forest Cake

• Hot Bananas With Rum & Raisins

• Raspberry Trifle

• Strawberry and Apple Loaf

• Tropical Fruit Gratin

• ... and many more in Ebook

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