10 oz plain wholemeal flour
2 tsp ground cinnamon
1 tsp grated nutmeg
1/2 tsp ground cloves
4 large eggs
8oz brown sugar
8oz unsalted butter
2 tbs of honey
4oz chopped nuts (almonds, pecans, walnuts are best)
4oz glace cherries (cut in half)
4oz glace fruit
2oz chopped candied peel
1 tbs of grated orange zest (its dificult to do so buy a zester to help)
1 gill (1/4 of pint) of brandy or whisky
Butter a 8ins cake tinand line it with greaseproof paper
mix together the flour, salt, and all the spices and sift using a sieve and put it to one side in a bowl
Cream the butter beating until fluffy and then add the sugar until a light fluffy mixture is obtained
In a different bowl mix the eggs with the honey and whisk, then beat this into the butter mixture
At the end of this mixture add a spoon of flour to help stop the mixture from curdling
OK now in ANOTHER bowl mix all the fruit and nuts, a couple of spoons of flour and the zest of the orange and mix well
Now fold the remaining flour into the butter cream mixture and then fold in the fruit and nuts and add the brandy
Mix all this VERY thoroughly to ensure an even spread of fruit and nuts
Now turn/pour the mixture into your prepared tin, you may want to make a small depression in the centre of the cake to ensure when it rises that a flat top is ensured.
Bake in a preheated cool oven, 150 deg Centigrade/300 degrees F /gas mark 2 for 1.5 hours before reducing the heat to 140 C/275 F/gas mark 1 for another 2 hours or until putting a skewer or a thin knife into the cake comes out clean.
If the cake browns too quickly on the top then cover it with foil, keep an eye on it the whole time of cooking
When the cake is done remove from the oven and place on a cool try still in the tin, do not turn out of the tin until completely cool, then store in an airtight container preferably a metal cake tin…avoid plastic like the plague.
if you use our recipe and it works for you please use the comment button underneath the article to tell me how you got on.