ingredients
Fruit Mix
- 300g / 10 oz raisins
- 150g / 5 oz dried apricots, chopped into 8mm (⅓”) pieces
- 75g / 2.5 oz mixed peel, diced 5mm (⅕”)
- 150g / 5 oz glacé cherries, halved or chopped into 8mm (⅓”) pieces
- 180g / 6 oz dates, diced 5mm (⅕”)
- 1 cup Rum/ Brandy/ Apple juice
Cake Batter
- 120g unsalted butter, softened (8 tbsp / 1 US stick)
- 1½ cups dark brown sugar, packed
- ½ cup Borderfields Gold Cold Pressed Rapeseed Oil
(for a lighter crumb and long-lasting moisture) - 3 tbsp molasses or golden syrup
- ½ tsp salt
- ½ tsp allspice
- ½ tsp cinnamon
- ½ tsp nutmeg
- 3 large eggs
- ½ tsp baking powder
- 1⅔ cups plain flour
method
1.Pre soak your fruit ideally 3-5 days before to allow the fruit to plump up. Then when you’re ready to bake put all the ingredients into a bowl and mix throughly till combined.
2.Put into lined tins and bake at 145•C till a skewer inserted into the centre comes out clean.
3.Leave to cool then wrap in clingfilm.
4.Feed with your chosen alcohol (2-3 teaspoons) or fruit juice once a week till you’re ready to ice.
*Note – Video was a doubled recipe to make one big cake and 2 smaller gifting size cakes.*
