This recipe was given to me by my Grandmother many years ago. It is quick and easy to make and produces a delicious cake which is lovely and moist after only 1-2 days, making it an ideal cake for last minute baking for Christmas, a birthday or just simply as an every day treat.
If the cake is to be eaten without decoration, sprinkle demerara sugar on the top before baking to give a delicious crunchy topping.
5 fl oz (150 ml) Water
12 oz (360g) Mixed Fruit
1 tbs Golden Syrup
1 tsp Mixed Spice
5 oz (150g) Margarine (for dairy free, see Coconut Oil)
4 oz (120g) Demerara Sugar
2 Eggs (beaten)
8 oz (240g) Self Raising Flour (Sifted)
½ tsp Almond Extract
7″ round cake tin, greased and lined
Sieve Flour and Mixed Spice together and put to one side.
Put Water, Margarine, Mixed Fruit, Golden Syrup and Demerara Sugar into a saucepan and bring to the boil. Simmer for 15 minutes and set aside to cool until just warm.
When mixture is cool, add Beaten Eggs and mix thoroughly then fold in the Flour and Spice mix. Finally mix in the Almond Extract.
Pour mixture into prepared tin and cook at:
- 150º C, 300º F or Gas Mark 2 for first half hour, then
- 120º C, 250º F or Gas Mark ½ for a further hour or until cooked
Leave cake in tin until cold, then turn out, wrap in greaseproof paper and store in an airtight container for 2-3 days.