This recipe has been made for years by my friend Michelle, apparently the origin is from the Savoy Hotel in London.
- 750 ml red wine
- 500 g raisins
- 500 g sultanas
- 500 g currants
- 250 g butter
- 250 g dark muscovado sugar
- 4 eggs
- 90 g glaceed cherries, chopped
- 90 g peel
- finely grated rind 1 lemon
- finely grated rind 1 orange
- 70 g sliced almonds
- 1/2 teaspoon each: cinnamon, mixed spice, nutmeg
- 250 g flour & 1/2 cup
Place red wine, raisins, sultanas and currants in a glass or ceramic bowl. Set aside to soak for 5 days, stirring daily.
Drain fruit and press to remove excess liquid, mix the half cup of flour into the drained fruit.
Preheat oven to 150 C
Beat butter and sugar until creamy. Add eggs, one at a time and beat well after each addition.
Mix in all remaining ingredients until well incorporated.
Pour into a lined 23 cm square pan and bake for 4 hours until cake tests cooked.