What you need
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 ½ 1 2
Rind and Juice of Orange ½ 1 2
Mixed Spice Pinch ½ teaspoon 1
Nutmeg Pinch ½ teaspoon 1
Black Jamaican Rum 1 tablespoon  2 tablespoons  6 tablespoons
Baking Time (approx) 2 ½ – 3 hours   3 – 3 ½ hours   4 – 4 ½ hours
Recipe Steps
- Preheat oven to 140°C/275°F/Gas 1. Line deep cake tins with a double layer of greaseproof paper.
- Put the raisins, sultanas, cherries, mixed peel, chopped almonds, ground almonds, rind and juice of lemon and orange into a bowl and mix well.
- Sieve the flour, mixed spice and nutmeg together in a separate bowl.
- Cream butter or margarine and sugar together in a third bowl. 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.
- Fold in the remaining flour, then stir in the fruit gently but well.
- Transfer to the prepared tin, smooth the top and bake. As ovens vary, check at regular intervals.
- 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.
- Wrap in greaseproof paper, then tinfoil and store in a cool, dry place.
Note
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.
