Ingredients
1 cup unsalted butter, softened
1 cup brown sugar
4 large eggs
1 ½ cups all-purpose flour
1 tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
1 tsp cardamoms
¼ tsp salt
1 cup dark molasses/Treacle
¼ cup brandy/orange juice
2 cups mixed dried fruits (raisins, currants, sultanas)
1 cup mixed candied peel
1 cup chopped nuts (walnuts or pecans)
Method
Soak the dried fruits and candied peel in brandy or orange juice overnight to enhance their flavour.
Preheat oven to 150°C. Grease and line a 9-inch round cake pan with parchment paper.
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated.
In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, cardamoms and salt.
Gradually add the dry ingredients to the creamed butter mixture, alternating with the treacle (honey). Gently fold in the soaked fruits, chopped nuts, and any remaining liquid.
Pour the batter into the prepared cake pan and smooth the top. Bake for 2 to 2 ½ hours, or until a toothpick inserted in the centre comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Wrap it tightly in parchment paper and foil, then store it in an airtight container for a few weeks to let the flavours mature. I opened mine and poured in brandy every three days.
NB: The longer this cake is allowed to sit, the better the flavours will get together.
This can be eaten with brandy butter.
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