AMAZING - WELL WORTH THE WEEKS OF EFFORT!!!!
The quantities will make one 8″ round cake:
200g Sultanas
475g Mixed Tropical Fruit (Pineapple, Mango,Pappaya)
55g mixed peel
Soak
55g caster sugar
55ml water
170ml Spiced Rum
Zest of 1 orange
Zest of 2 Limes
1 cinnamon stick
Place your chosen dried fruit into a large bowl with the grated zest of the orange and the cinnamon stick. Add the sugar and water to a saucepan and heat gently until the sugar is completely dissolved but don’t let it boil. The syrup should be clear. Remove from the heat and allow to cool slightly.
Add the warm sugar syrup to the brandy and stir. Pour over the fruits in the bowl and give it a good mix. Now transfer this to an airtight storage container.
For a week you will need to stir it every day, then for a further five weeks give it a mix up just once a week. Six weeks soaking and you will have the most fab fruit to make your cake with.
225g butter, softened
150g soft brown sugar
75g dark brown sugar
2 tbsps treacle
2 tsps each Nutmeg, Cinnamon, Allspice, Vanilla Extract, Orange Extract, Ginger Syrup, chopped Ginger (from the syrup)
100g Brazil Nuts
285g plain flour
5 large eggs, beaten
150ml Spiced Rum
Preheat oven to 110c (fan)/130c. Cream together the butter and sugars until light and fluffy. Beat in the treacle then the eggs one at a time. Then the flour and spices. Take the cinnamon stick out of the fruit and throw away. Add the Brazil nuts and fruit and ginger to the batter and stir thoroughly.
Line the base and sides of the tin (tin must be 3 inces deep minimum) with greaseproof and the pour in the batter. Cook for 3hrs 45mins. Then allow to cook completely in the tin.
Unwrap but leave the greaseproof at the bottom of the cake. Roll out a tin foil cross then a greeseproof cross ontop. Put the cake in the centre then put back into the tin. make 40 holes 3/4 deep into the cake and brush with the rum. Wrap up and then feed every 3 days until your ready for it (3 weeks).
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