Ingredients
9oz plain flour
Pinch of salt
1 tspn. Mixed spice
½ tspn. Ground nutmeg
½ tspn. Cinnamon
8oz butter
8oz soft dark brown sugar
4 eggs, beaten
12oz raisins
8oz glace pineapple, chopped
4oz dried apricots, chopped
6oz glace cherries, chopped
6oz walnuts or pecan nuts, chopped
4 tbsps. Dark rum
To decorate:
Glace cherries, halved
Pecan nuts
2 tbsps, apricot jam, warmed and sieved
Method
- Sift together the flour, salt and spices. Grease and line a three pint ring tin. Beat together the butter and sugar until light and fluffy.
- Gradually beat in the eggs, adding a little of the flour if the mixture curdles. Mix in the raisins, pineapple, apricots, cherries and nuts. Add the flour all at once and gently mix in until well blended.
- Turn mixture into prepared tin and level top. Bake at 300°F, 150°C, gas mark two for one and half hours, then reduce heat to 275°F, 130°C, gas mark one for a further two to two and a half hours.
- Cool mixture in tin, then remove. Skewer the cake evenly all over and spoon rum into holes. Mature the cake well wrapped in foil. Decorate with cherries and pecan nuts, then glaze with warmed apricot jam.
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