We’ve eaten tons of these, for Christmas, birthdays, the list goes on. And we’ve also sold quite a few of them, they never survive very long at a bake sale.
|Ingredients and Quantities||UK||USA|
|Raisins||570 grams||1¼ lb|
|Sultanas (UK) / Golden Raisins (US)||230 grams||½ lb|
|Glacé cherries/Queen Anne mix/diced citron||120 grams||4 oz|
|Nuts (not peanuts, but walnuts etc) – broken||120 grams||4 oz|
|Plain flour (regular, all purpose)||260 grams||9 oz; 2+ cups|
|Cocoa powder||2 level teaspoons|
|Coffee powder||1½ level teaspoons|
|Salt||½ level teaspoon|
|Baking powder or Baking Soda||1 pinch|
|Mixed spice (or cinnamon & pinch of mace)||2 level teaspoons|
|Cooking margarine||230 grams||8 oz|
|Soft brown sugar||260 grams||9 oz|
|Apple juice or cold tea||Enough to moisten mix|
Utensils and Cooking Equipment
- Cake tin – square, 7½” (20 cms), lined with greaseproof/Cut Rite wax paper
- Mix dried fruit, cherries, nuts with liquid as above and leave to stand
- Mix dry ingredients (flour, coffee, cocoa, spices) together, until evenly distributed
- Melt margarine until just liquid; add sugar, and mix well
- Add some flour; then add 2 eggs, beat; add more flour, then final 2 eggs, beat
- Put rest of flour on the (drained but wet) dried fruit; cover the fruit with flour all over
- Add fruit in stages to the margarine/sugar/eggs/flour mixture.
- Stir well. Add milk if mixture seems excessively stiff.
- Put into greaseproof lined tin
- Cook low in oven at 180ºC, 350ºF, Gas Mark 4 for ½ hour; then 120ºC, 250ºF, Gas Mark ½ for 2½ hours or until done
- Test by checking – there should be no softness in the middle
- Remove from oven. Allow to cool for 10 minutes at least.
- Turn out from tin onto wire tray, and remove paper gently. Wrap in foil.
When cold, soak regularly in cheap gin, port, sherry for several months.
This cake should be made in October if you want it for your Christmas cake.
The British also sometimes eat this cake with cheese.