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|2 kg||Mixed fruit, such as currants, raisins and sultanas|
|6 tbsp||Sherry, or use cognac or rum|
|500 g||Dark cane sugar|
|1 tbsp||Golden syrup, or use treacle|
|½||Preserved lemon, finely chopped|
|2 tsp||Baking soda|
|1 tsp||Mixed spice|
|1 tsp||Curry powder|
|200 g||Blanched almonds|
- Soak dried fruit in alcohol overnight.
- The next morning cream the butter, sugar and treacle till soft and light. Beat in the eggs one by one. Stir in the preserved lemon then add the sifted flour, baking soda, salt and spices. Stir in the fruit and almonds.
- Preheat oven to 160C. Line a large, tall cake tin with baking paper and pour the mixture into it.
- Place the cake on a lower rung of the oven and bake at 160C for one hour then lower the heat to 120C and bake for another three hours.