As requested by a Regular Reader (and Kronprinzeßin).
2005
2007
2008
No, I don’t know what happened in the other years! :)
As requested by a Regular Reader (and Kronprinzeßin).
No, I don’t know what happened in the other years! :)
(Note after all the dried fruit: “If you cannot get all these it will probably be OK if you get different weights, as long as they more or less even up to the same total amount. If you can’t get the variety in the shops try the Julian Graves website.”)
Put the fruit, butter, sugar, lemon and orange zest and juice, into a large pan with 4 fl oz water. Bring slowly to the boil, stir and simmer, covered, for 10 minutes.
Remove from the heat and allow to cool slightly. Add the brandy and spices and transfer to a large bowl. When cold, cover and put in a cool place (not the fridge) for three days, stirring daily.
Line a 10-inch round cake tin with double sheets of greaseproof paper.
Preheat the oven to 170°C/325°F/gas mark 3.
Stir the treacle into the boiled fruit and beat in the eggs.
Sift flour and baking powder and stir into the mixture. It will be slightly sloppy.
Turn it into the tin and bake for about 4½ hours.
In consultation with the great GJ herself and with the Junior GJ-Cakemaking Year 10 Work-Experience Trainee Apprentice Team of Drs AC and DY, the following has emerged: this cake has a slight tendency to burn on top. The following advice has been offered: