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Ingredients:

Square Tin - 18cm / 7" 23cm / 9"
Round Tin 15cm / 6" 20cm / 8" 25cm / 10"
Odlums Strong White Flour 175g / 6oz 225g / 8oz 350g / 12oz
Butter or Margarine 125g / 4oz 175g / 6oz 275g / 10oz
Dark Brown Sugar 125g / 4oz 175g / 6oz 275g / 10oz
Eggs 3 Small 4 Large 6 Large
Raisins 225g / 8oz 275g / 10oz 450g / 1lb
Sultanas 225g / 8oz 275g / 10oz 450g / 1lb
Cherries 25g / 1oz 75g / 3oz 175g / 6oz
Mixed Peel 25g / 1oz 75g / 3oz 175g / 6oz
Chopped Almonds 1 tablespoon 50g / 2oz 125g / 4oz
Ground Almonds 1 tablespoon 50g / 2oz 125g / 4oz
Rind and Juice of Lemon 1/2 1 2
Rind and juice of Orange 1/2 1 2
Mixed Spice Pinch 1/2 teaspoon 1
Nutmeg Pinch 1/2 teaspoon 1
Black Jamaican Rum 1 tablespoon 2 tablespoons 6 tablespoons
Baking Time (approx) 2 1/2 - 3 hours 3 - 3 1/2 hours 4 - 4 1/2 hours

 

 

Method:

  1. Line deep cake tins with a double layer of greaseproof paper.
  2. Pre-heat oven to 140°C / 275°F / Gas 1.
  3. Put the raisins, sultanas, cherries, mixed peel, chopped almonds, ground almonds, rind and juice of lemon and orange into a bowl and mix well.
  4. Sieve the flour, mixed spice and nutmeg together.
  5. Cream butter or margarine and sugar together. Add the eggs, one at a time, beating each in thoroughly and adding a little of the sieved flour with every egg, after the first.
  6. Fold in the remaining flour; then stir in the fruit gently but well.
  7. Transfer to the prepared tin, smooth the top and bake. As ovens vary, check at regular intervals.
  8. When baked, leave in tin to cool. When cold, prick top of cake with a skewer or a clean knitting needle and pour over the rum.
  9. Wrap in greaseproof paper, then tinfoil and store in a cool, dry place.

Recipe Notes:

Odlums Cream Plain flour may also be used in this recipe, but the cake will have a nice flat top and will slice better if Strong White is used.