You will need- 150g California Raisins
- 150g Sultanas
- 350g Currants
- 75g Chopped glazed cherries
- 50g Chopped mixed peel
- 1tsp lemon zest
- 200g Plain flour
- ½ teaspoon of ground mixed spice
- 175g butter
- 175g brown sugar
- 3 Eggs (size 2) – lightly beaten
- 15ml Golden Syrup
- Cherries and Almonds to decorate
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Method- Heat oven to 150°/300°F – Gas No2
- Line and grease a 20x8ins round cake tin
- Cream the butter with sugars and syrup. (use mixer on high speed)
- Add the eggs slowly. (use mixer on medium speed)
- Sieve the flour and spices together and add gradually. (use mixer on slow speed)
- Add the fruit gradually on a low speed. Give the mixture a good stir with a large wooden spoon.
- Pour the mixture into the tin, level and smooth the top with the back of a spoon.
- If you are not icing the cake decorate with cherries and almonds. Otherwise leave.
- Place into the middle of oven for 2hrs 45mins. Check the cake after this time using a skewer, if the skewer comes out clean the cake is done. If not, place back in the oven for another 10mins.
- When cold either eat straight away otherwise, set aside in an air-tight tin to ice for use later.
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Think Raisins, Think California
