This is a great little stand by and so easy to make. It would even make a good alternative Christmas cake and it keeps well – the more whiskey, the better it keeps! It also has the advantage of being fat free – it’s full of sugar mind 😉 but cake is cake is cake.
4 oz cherries
6oz dark sugar (muscovado)
4 oz currants (or just 12 oz mixed fruit and candied peel)
½ pint cold/ leftover tea
Next day you will need:
3 standard or 2 large eggs
11oz SR flour
2tsps mixed spice (optional)
Walnuts to decorate (optional)
Next day: Preheat oven to 180 (170 for fan assisted and for the flatter cake) grease a 2lb loaf tin (but I use a 8inch square sandwich tin and it works fine – you just get a flatter larger cake which takes less time to bake) and line the bottom with parchment paper.
Into the fruit and tea mixture stir 11 oz self raising flour and 2 tsps mixed spice turn about with three standard eggs.
Pour into tin.
Place walnut halves on the top.
Bake for 1 hour if it’s the sandwich tin method 1½ if you use a loaf tin. A cocktail stick inserted will come out clean when the cake is cooked. Leave for 5 minutes before turning out onto a cooling rack.
Place on foil and prick the top of the cake and drizzle in some whiskey. Now of course you could use brandy, rum, cointreau… You could use your imagination! Oh, and Oonah doesn’t drizzle!! But that’s where you get creative so I’ll leave it to you.