Special Fruit Cake
This rich Fruit Cake recipe is from the old school - and therefore, you can be guaranteed that it is full of taste and success.
For total success, use the
Conversion Page on my website
1 lb 1 oz butter
1 1/4 lbs brown sugar
1 lb each sultanas, raisins, currants
4 oz cherries and figs
1 Teaspoon rose water
1 cup black treacle or caramel
1 1/2 lbs flour
1 pkt mixed fruit
1/2 lb dates
2 oz almonds and walnuts
1 Teaspoon vanilla essence and lemon
1 wine glass run, if desired.
Prepare fruit the day before making the cake. Break raisins into small pieces, have currants and cultanas cleaned and dry.
Chop dates very small. Cut the almonds and walnuts in proportion, also figs (if chosen). Leave the cherries whole, if small.
Mix all the flour together and dredge with 1/2 cup of extra flour.
Beat the butter and sugar for 30 minutes, add eggs one at a time, beating about three minutes to each egg. When all the eggs have been added, mix in half a cup of flour, next treacle.
When this has been well-mixed, add half the flour and half the fruit, the remainder of the flour and then the fruit.
Now add essences, also finely chopped lemon peel.
When all ingredients have been well mixed, add rum in which 2 teaspoons of baking soda have been mixed.
Mix as quickly as possible for about 2 minutes. Line your cake tin or tins with three layers of paper, and bake in a moderate oven.