This recipe is best with
- 500g yellow raisins
- 250g sultanas
- 100g mixed peel, chopped
- 100g red glazed cherries, coarsely chopped
- 100g glazed green cherries, coarsely chopped
- 50g dark rum (optional)
- 10 - 12 oranges, juice is extracted to soak the fruit
- 250g unsalted butter at room temperature
- 150g muscovado / dark brown sugar
- 4 eggs, lightly beaten
- 1 tbsp Marmalade
- 350g self raising flour
- 3g cinnamon powder
- 150g ground almond
- Preheat oven at 160 degrees Celcius and grease a 9in (23cm round / square) cake tin.
- Combine the raisins, mixed peel and rum in a glass bowl; pour in the right amount of orange juice just sufficient to cover all the fruit, set aside and soak for at least 3 days in the refrigerator.
- In the electric mixer, combine the butter and sugar and whisk until light and fluffy.
- Gradually, add in the beaten eggs and mix well until incorporated. Beat in the marmalade.
- Sift the flour, cinnamon powder and a pinch of salt into a large bowl and stir in the ground almonds.
- Add the soaked fruit and fold into the dry ingredients using a plastic spatula.
- Lastly, fold this fruit mixture into the whipped or creamed butter mixture until well combined.
- Portion the batter into the greased cake tin and place the cake on the middle rack of the oven for about 1 1/2 hour to 2 hours or until skewer comes out clean when inserted. Allow to cool before unmoulding. (You may cover the cake with aluminum foil 1 hour after baking to prevent the cake from browning too much.)
- Cool on a wire rack, leaving the foil on.
- Store the cake in an airtight container in a cooler place, to enable the full flavour to develop for at least 2 days. Garnish as desire.