Ingredients
- 0.33 cup pitted prunes, halved
- 1.5 cups sultanas (golden raisins)
- 1.5 cups currants - I used 3 cups of mixed fruit for these two
- 0.5 cup sherry
- 0.5 cup brandy
- 125g butter
- 0.5 cup firmly packed brown sugar
- 3 eggs
- 1 tbsp. instant coffee
- 0.25 cup hot water
- 0.25 cup plum jam
- 1 cup plain flour
- 0.75 cup self raising flour
- 1 tbsp. cocoa
- 1 tsp. ground cinnamon
- 0.5 tsp. mixed spice
- 0.5 tsp. nutmeg
- 1.5 cup glace cherries
- 1.5 cup halved dates
- 1 cup mixed dried peel
- 1 cup walnuts
Accompaniment
SponsoredOrigin Pinot Grigio Organic
The nation's favourite tipple in an organic bundle. A great value wine,Β from Italy's ever popular Pinot Grigio grape. This wine is perfectly balanced with juicy pear and peach notes and soft floral aromas
Description
This recipe is very rich and can be used as a base for Christmas cake or eaten as it is. My mother also used the recipe for my wedding cake and it went down a treat.
Method
-
1
Combine prunes, sultanas and currants in bowl, mix in sherry and brandy, cover, stand overnight.
Grease a deep 23cm round cake pan, line with 3 layers of paper.
Cream butter and sugar in small bowl with electric mixer only until combined.
Add eggs quickly, one at a time, beat only until combined between each addition.
Transfer mixture to large bowl, stir in the combined coffee and water and jam, then the sifted dry ingredients in two lots.
Drain prune mixture, reserve liquid. Add prune mixture, cherries, dates, peel and walnuts into prepared pan.
Bake in slow oven for about 2 hours. Brush reserved liquid over hot cake, cover, cool in pan.
Chef's Tips
This cake will keep for 3 months in airtight container.
Comments (0)