Ingredients:
For the fruit mix:
1 kg mixed fruits
4 oz prunes
4 oz chopped dates
½-3/4 cup rum
For the cake mix:
8 oz brown sugar
8 oz butter
4 eggs in a room temperature
1tbsp treacle
1 tbsp parisian essence
1 tbsp coffee essence
2 tbsp plum or marmalade jam
2 tsp vanilla essence
1.5 tbsp mixed spice
¾ tbsp cinnamon
2 oz SR flour
10 oz plain flour
Method:
For the fruit mix:
Combine all ingredients and store in an airtight container for at least 4 days, ensuring the mixture is turned daily.
For the cake mix:
Beat the sugar and butter to a cream before adding the eggs, one at a time. Add the fruit mix, essences and spices, mix well. Finally add the flours, mix well. Try putting 6 tsp flour on fruit. Add a little flour after 2nd and 3rd egg. Grease a 23 cm round cake tin and double line with baking paper. 180 degrees for an hour, then 150 degrees for an hour and a half. Bake slowly for 4 hrs.