Ingredients- 8oz sultanas
- 4oz currants
- 8oz raisins
- 10oz plain (all purpose) flour
- 1 level tsp mixed spice
- 8oz butter or margarine
- 8oz castor (fine grained) sugar
- grated rind of 1 lemon
- 1/2 tsp vanilla essence
- 1/2 tsp almond essence
- 4 beaten eggs
- 1 tbs marmalade
- 1/2 level tsp bicarbonate of soda (baking soda)
- 2 tbs milk
Method
1. Line an 8in cake tin (pan) with a double layer of greaseproof (wax) paper and preheat oven to 150 deg C (300 deg F).
2. Sieve (strain) the flour and mixed spice together then mix with the fruit.
3. Cream the butter or margarine, sugar, vanilla and almond essences, and lemon rind together until pale and fluffy.
4. Gradually beat in the eggs.
5. Fold in the flour a bit at a time.
6. Dissolve the bicarbonate of soda into the milk then add it to the mixture. By this time it should be soft and drops from a spoon. If it is too stiff, add a little more milk.
7. Transfer the mixture to the cake tin (pan) and bake for about 4 hours. A skewer of fine bladed knife should come out clean when it is done. Cool on a wire rack.
8. Cover with marzipan and then icing in the traditional way.
1. Line an 8in cake tin (pan) with a double layer of greaseproof (wax) paper and preheat oven to 150 deg C (300 deg F).
2. Sieve (strain) the flour and mixed spice together then mix with the fruit.
3. Cream the butter or margarine, sugar, vanilla and almond essences, and lemon rind together until pale and fluffy.
4. Gradually beat in the eggs.
5. Fold in the flour a bit at a time.
6. Dissolve the bicarbonate of soda into the milk then add it to the mixture. By this time it should be soft and drops from a spoon. If it is too stiff, add a little more milk.
7. Transfer the mixture to the cake tin (pan) and bake for about 4 hours. A skewer of fine bladed knife should come out clean when it is done. Cool on a wire rack.
8. Cover with marzipan and then icing in the traditional way.
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