Ingredients:
225g Plain Flour
225g Butter
225g Soft dark brown sugar
225g Currants
225g Raisins
225g Sultanas
0.5 tsp Cinnamon
0.5 tsp Cloves
0.5 tsp Freshly Grated Nutmeg
125g Chopped Almonds
125g Mixed Peel (Optional)
125g Glacé Cherries (Optional)
Rind of one lemon
Rind of one orange
4 Large Eggs, Beaten
1-2 Tablespoons Brandy
Method:
Grease and line an 8 inch spring-form cake tin.
Sift flour with spices. In another bowl beat butter with sugar till light and fluffy. Add the citrus rinds and gradually add beaten egg. Fold flour and spice mix in alternately to the fruit and nuts. Finally add Brandy.
Pour mixture into cake tin and make a slight well in the centre. Bake on bottom shelf of oven at 145’C for about 3 and a half hours. After cooking turn off oven and leave tin, in the oven to cool.
Once fully cooled, prick cake with a skewer and add 2 tablespoons of Brandy/Rum of your choice, wrap in brown paper and tinfoil and a couple of days before Christmas cover with marzipan and Royal Icing.
You can find Vicki on Instagram: @vixxihibiscus
By Victoria Fox