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From Irene
Ingredients
- 450g raisins
- 450g currants
- 450g sultanas
- 30g preserved ginger
- 60g cherries
- 120g dates
- 60g peel
- 240g flour
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ teaspoon nutmeg
- 225g butter
- 225g sugar
- 4 eggs
- 2 tablespoons plum jam
- ½ teaspoon lemon juice
- ½ teaspoon rum essence
- ½ teaspoon almond essence
- ½ teaspoon brandy essence
- ½ teaspoon vanilla essence
- 240g flour (2)
- ¼ teaspoon baking soda
- 4 tablespoons milk
Method
Finely
chop fruit the day before baking the cake. Rinse and place on a tray in
a warmed oven, leave overnight. Preheat oven to 140 C Rub the first measure
of flour with salt and spices into the fruit. Cream butter and sugar and
beat in eggs one at a time, add melted jam, and essences. Gradually add
flour, fruit and soda dissolved in milk. Pour into a lined large cake tin
and bake for 3 ½ – 4 hours.
