Ingredients
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1 cup light brown sugar
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1 cup fresh seedless raisin
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1 cup fresh golden raisin, also known as sultanas
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1 cup fresh plump currants
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1 cup dried mixed fruit, peel preserved
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2 ounces pitted dates, chopped
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1 tablespoon lemon juice
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1 lemon, zest of, only, grated
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1 orange, zest of, only, grated
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1 1/3 cups boiling water
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1/2 lb butter, real, soft, in chunks
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2 teaspoons baking soda
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2 teaspoons vanilla
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2 teaspoons cinnamon, ground
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2 teaspoons allspice, ground
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2 teaspoons nutmeg, ground
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1 teaspoon baking powder
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3 cups self-rising flour
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2 teaspoons salt
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5 tablespoons cooking oil, generous
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1/2 cup brandy or 1/2 cup Bourbon
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2 preserved figs, in syrup, drained, roughly chopped
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5 ounces pecans, roughly chopped
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1/2 cup brandy or 1/2 cup Bourbon, extra
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1 cup maraschino cherries or 1 cup glace cherries, whole
Instructions
- Grease and line a large square or round cake tin with baking paper, and grease the paper as well. Heat oven to 375 deg F or 190 deg Celsius.
- In a large pot mix the first 10 ingredients up to and including the boiling water.
- Stir well. Bring to boiling, and simmer without a lid for 5 minutes.
- Remove from heat and cool somewhat.
- Stir in the butter and baking soda, and stir well to mix. The mixture will fizz a little.
- When it has cooled down some more, scrape mixture into the bowl of your electric mixture.
- Using lowest speed, add the next 9 ingredients up to and including the brandy or whisky (or use bourbon).
- When everything has been incorporated well, remove the bowl from the mixer. Fold in the chopped figs, whole cherries and roughly chopped nuts. Use a wooden spoon.
- Spoon the batter into the prepared tin, and smooth the top.
- Bake 2 hours, BUT lower heat to 350 deg F /180 deg C after the first hour.
- At the same time lay a double thickness of foil over the cake to prevent scorching.
- Test with a skewer before removing!
- Turn out gently on a wire rack and sprinkle over the last ingredient: the extra half cup of booze.
- When cool, place on waxed paper in an airtight cake tin. Before using at Christmas, sprinkle over brandy, whisky or bourbon another 2 - 3 times.