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450g/1 lb caster (superfine) sugar
450 g/1 lb stoned (pitted) dates, chopped
450 g/1 lb raisins
450g/1 lb sultanas (golden raisins)
100 g/4 oz glace (candied) cherries, chopped
100g/4 oz chopped mixed nuts
450 ml strong black coffee
120 ml oil
100 g/4 oz golden (light corn) syrup
10 ml/2 tsp ground cinnamon
5 ml/1 tsp grated nutmeg
A pinch of salt
10 ml/2 tsp bicarbonate of soda (baking soda)
15 ml/1 tbsp water
2 eggs, lightly beaten
450 g/1 lb plain (all-purpose) flour
120 ml/4 fl oz sherry or brandy |
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Method:
Bring all the ingredients except the
bicarbonate of soda, water, eggs, flour and sherry or brandy to the
boil in a heavy-based pan. Boil for 5 minutes, stirring continuously,
then remove from the heat and leave to cool.
Blend the bicarbonate of soda with the water and add to the fruit
mixture with the eggs and flour. Spoon into a greased and lined 25
cm/10 in cake tin (pan) and tie a double layer of greaseproof (waxed)
paper round the outside to stand above the top of the tin. Bake in a
preheated oven at 160°C/325°F/gas mark 3 for 1 hour. Reduce the oven
temperature to 150°C/300°F/gas mark 2 and bake for a further 1 hour.
Reduce the oven temperature to 140°C/275°F/gas mark 1 and bake for a
third hour. Reduce the oven temperature again to 120°C/250°F/gas mark
1/2 and bake for a final hour, covering the top of the cake with
greaseproof (waxed) paper if it begins to brown too much. When cooked,
a skewer inserted in the centre will come out clean and the cake will
begin to shrink away from the sides of the tin. Sprinkle with the
sherry or brandy and leave to cool in the tin for 15 minutes, then
turn out on to a wire rack to finish cooling.
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