Recipe Index

Ingredients

• (10 oz) raisins
• (5 oz) dried apricots, diced
• (2.5 oz) mixed peel, diced
• (5 oz) glace cherries, halved
• (6 oz) dates, diced
• 1 cup plus 2 tablespoons apple juice, or 1/3 cup brandy plus 2/3 cup apple juice
• (8 tablespoons) unsalted butter, softened
• 1 1/2 cups dark brown sugar, packed
• 1/2 cup vegetable oil
• 3 tablespoons molasses or golden syrup
• 1/2 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3 large eggs
• 1/2 teaspoon baking powder
• 1 2/3 cups plain flour
• 3/4 cup walnuts, chopped (optional)
• 2 cups pouring custard, to serve
• 8¾ oz ready-to-roll marzipan (optional, to decorate)
• 8¾ oz ready-to-roll white fondant (optional, to decorate)

Method

1. Put the raisins, apricots, peel, cherries and dates in a large bowl, pour over the juice (or brandy and juice), stir, cover and leave to soak for at least 2 hours or overnight.
2. Heat the oven to 300°F. Line a deep 8 in round cake tin with two layers of baking paper, extending the paper above the rim.
3. Beat the butter, brown sugar, oil, molasses, salt and spices until smooth and combined.
4. Beat in the eggs one at a time. The mixture may look curdled; that is fine.
5. Stir in the flour and baking powder until just combined, then fold in the soaked fruit with all its liquid and the walnuts if using.
6. Scrape the batter into the tin, level the top and bake for about 3 hours 15 minutes, until a skewer inserted in the centre comes out clean and the cake feels firm.
7. Cool completely in the tin, then turn out and wrap tightly. Rest at least overnight before slicing.
8. Serve plain with custard, or cover with marzipan and fondant if decorating.

Prep: 30 min · Cook: 195 min · Total: 285 min

Nutrition (per serving, where published)