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.

Method