A valuable standby for those unexpected guests who drop in for tea.
Ingredients:
225g/ 8oz Homepride Self-Raising Flour
5g/ 1 tsp mixed spice
175g/ 6 oz brown muscavado sugar
3 eggs, size 3
200g/ 7 oz sultanas
100g/ 3 ½ oz raisins
200g/ 7 oz currants
100g/ 3 ½ oz glace cherries, roughly chopped
50g/ 2 oz mixed cut peel
Grated rind of 1 lemon
Procedure:
1. Preheat oven to 160 °C/ 325 °F/ Gas Mark 3.
2. Grease and line a deep 18 cm (7-inch) cake tin.
3. Sieve together the flour and mixed spice.
4. Cream the margarine and sugar together in a large mixing bowl until light and fluffy.
5. Beat in the eggs, one at a time, adding a little of the sieved flour with each egg.
6. Fold in the remaining flour and mixed spice followed by the prepared mixed fruit and lemon rind, mixed gently and thoroughly, until well incorporated.
7. Turn into the prepared tin and smooth the top.
8. Bake the preheated oven for 1 ¾ -2 hours, until as skewer, when inserted, comes out clean.
9. Leave in cake tin for 10 minutes. Turn out, remove paper and cool on a wire rack.
10. When cold, wrap in a double layer of greaseproof paper and store in a tin.
Cook’s Note:
Time: Preparation takes 25 minutes, baking takes 1 hour 45 minutes – 2 hours.
Cooks Tip: On removal from oven, brush surface with whole milk to give an attractive sheen.
Serving Ideas: Store in an airtight container for at least 24 hours to mature before serving.
No comments:
Post a Comment