Makes: 1 Cake Oven: 180 °C / 350 °F
Preparation Time: 2 hours Baking Time: 35 – 40 minutes
Ingredients
| 420 | g | Cake Flour ( 3½ Cups ) |
| 3 | ml | Salt ( ½ tsp ) |
| 125 | ml | Sugar ( ½ Cup ) |
| 5 | ml | Bicarbonate of Soda ( 1 tsp ) |
| 5 | ml | Mixed spice ( 1 tsp ) |
| 5 | ml | Cinnamon ( 1 tsp ) |
| 3 | ml | Nutmeg ( ½ tsp ) |
| 125 | g | Margarine/Butter |
| 10 | g | Anchor Instant Yeast ( 1 packet ) |
| 250 | ml | Lukewarm water ( 1 Cup ) |
| 60 | ml | Brandy ( ¼ Cup ) |
| 2 | Large eggs, beaten | |
| 5 | ml | Almond Essence ( 1 tsp ) |
| 60 | ml | Mixed peel ( ¼ Cup ) or mixed fruit cake mix |
| 75 | g | Seedless raisins ( 125ml ) and chopped nuts ( 125ml ), cherries and glacé fruit to decorate, sugar water glaze to brush |
Sugar Water Glaze
Mix 125 ml (½ Cup) sugar with 60 ml (¼ Cup) water.
Bring to the boil. Cool and use to glaze.
Method
- Mix flour, salt, sugar, bicarbonate of soda and spices together and rub the margarine in with the fingertips.
Add the Anchor Instant Yeast and mix. - Mix the lukewarm water, beaten egg and almond essence together and add to the flour mixture to form a batter.
Mix the dough well for 5 minutes until well developed. - Cover with greased plastic and leave to rest for 10 minutes.
- Knock the dough down whilst adding the mixed peel, raisins and nuts. Work until the fruit is distributed throughout the dough.
- Place the dough into a greased 20 cm-round-cake tin, cover with greased plastic and rise in a warm place for
25 – 30 minutes. Decorate with nuts, cherries and glacé fruit. - Bake in a preheated oven at 180 ºC / 350 ºF for 35 – 40 minutes, or until golden brown. Brush top and sides with a sugar water glaze. Cool and cover well with glad wrap.
