Ingredients

How to make it

  • Position the oven shelf just below the centre of the oven so that the cake will be central in the oven.
  • Set the oven to cool, gas 2 / 150c
  • Beat together the butter and sugar until light and fluffy, then gradually beat in the eggs, one at a time, adding a little flour with each egg.
  • Fold in the remaining flour and mixed spice, then fold in the mixed fruit, pineapple and cranberries.
  • Spoon the mixture into the lined cake tin and level the surface.
  • Bake the cake in the centre of the oven for 3-31/2 hours, or until a skewer comes out clean after being inserted into the cake.
  • If the cake starts to brown too quickly, then cover it with a sheet of baking parchment or foil and reduce the oven temperature slightly.
  • When the cake is cooked, remove it from the oven and leave to cool in the tin for about 15 minutes, then spoon over the rum or brandy.
  • Leave too cool completely in the tin.
  • When the cake is cold, remove it from the tin and wrap it in baking parchment then foil.
  • If the cake is well-wrapped in a cool place, it will keep for at least 3 months.
  • A little extra rum or brandy may be spooned over the cake just before it’s decorated.
One for the inlaws   Close
before the decoration   Close
Have a slice!   Close

Reviews & Comments 3

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  • dynie 6 years ago
    Where can I find muscovado sugar? I see that a quality brown sugar can be substituted, but will it change the taste of the recipe too much?

    http://www.wildernessfamilynaturals.com/muscovado_sugar.htm
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    " It was excellent "
    ahmed1 ate it and said...
    Why didn't you post this one before my wedding :) You are so proffetional with decoration Vivian.The spices with the mixture is also great.Thanks for a great post.
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  • silverqueen 6 years ago
    This looks so good and think Iwill make this for Christmas this year. Been looking for a nice dark fruit cake with icing.

    Silverqueen
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