- Serves: 10-12
- Cook Time:
- Prep Time: 20 minutes Plus time for the mixture to cool
- Effort: easy
- 500g mixed dried fruit
- 250ml water
- 150g dark brown sugar
- a pinch of salt
- 125g butter
- 1 teaspoon mixed spice
- 1/2 teaspoon ground ginger
- 1 teaspoon bicarbonate of soda
- 2 eggs
- 125g plain flour
- 125g self raising flour
- a little sherry
Tips and Suggestions
Add any little extras you fancy at the beginning like chopped ginger, candied citrus peel or a dollop of marmalade
1. Put the dried fruit, plus any little extras you fancy, into a decent sized saucepan with the water, sugar, salt, butter and spices and stir over a gentle heat until the butter and sugar have melted and the mixture comes to the boil. Add the bicarbonate of soda and stir briskly while it fizzes and foams and gradually subsides. Turn off the heat, put the lid on the saucepan and leave until the mixture has cooled completely.
2. When the cake mixture is cold, stir in the eggs one at a time and then gently stir in the flour.
3. Pour the batter into a greased, lined 20cm square cake tin and cook at 160C/325F for about an hour. The cake is cooked when a skewer poked into the centre comes out clean.
4. Leave the hot cake in the tin and pour a little sherry over it. Cover the top of the tin with foil and put a bread board or clean tea towel over the top and allow it to cool completely. This makes for a nice moist cake.
5. Slice the cake and eat it plain or cover with a light lemon icing and a dusting of desiccated coconut.
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