100gr Glace Cherries Halved
100gr Candies Mixed Peel
225gr Currants, Raisins, Sultanas
100gr Brandy
100gr Boiling Water
1tsp Instant Coffee
Zest of 1 Orange
225gr Dark Brown Sugar
225gr Unsalted Butter
4 large Eggs
20gr Treacle
225gr Plain Flour
1tsp Mixed Spice
60gr Flaked Almonds
METHOD
- Put cherries, candied peel, currants, raisins, sultanas, brandy and boiling water into a large bowl. Add coffee then mix together. Cover with reusable wrap or cling film and set aside at room temperature to soak overnighter longer.
- When ready, heat oven to 160°C then grease and line sides and base of a springform tin ( 20 cm) with 2 layers of baking paper.
- Place orange zest and 50 g sugar in mixing bowl then mix.
- Add butter and remaining 175 g sugar then beat together until light and creamy.
- Add eggs and treacle then mix.
- Add flour and mixed spice then mix.
- Add almonds and reserved soaked fruits then mix, transfer to prepared tin and smooth surface with a spoon.
- Bake for 90 minutes (160°C). Turn oven temperature down to 150°C, cover tin with foil and bake for a further 60 minutes (150°C) or until a skewer inserted in centre comes out clean. Leave in tin to cool completely then remove, leaving baking paper on base. Wrap well in foil and store in an airtight container for 2-3 weeks until ready to ice, up to 1 week before serving.
