|250 g||cake mix|
|50 g||prunes — piited and coarsely chopped|
|250 g||dates — coarsely chopped|
|250 g||glacé cherries|
|100 g||mixed citrus peel|
|100 g||glacé ginger|
|200 g||macadamia nuts — roughly chopped|
|lemon — zest and juice|
|orange — zest and juice|
|80 g||marmalade — chunky|
|100 g||treacle sugar|
|50 ml||espresso or 15ml instant coffee dissolved in a little water|
|250 g||flour — cake|
|15 ml||cocoa powder|
|5 ml||baking powder|
|brandy — for soaking|
(image: free food photos)
Preheat the oven to 160°C.
Grease and line a 23cm baking tin, make sure that your lining comes up the sides about 5cm above the top of the tin.
In a big pot mix all the dried fruit, cherries, mixed peel, ginger and nuts.
Add the zest and juice of the orange and lemon, marmalade, butter, sugar and water.
Bring to the boil and give it a good stir to mix everything.
Then let it simmer for 5 mins.
Leave it to cool, you should be able to hold the pot in your hands comfortably (or leave it overnight and finish off the following day).
Once the mixture has cooled add the eggs and espresso and mix well.
Sift the dry ingredients in and mix well again.
Spoon the mixture into your tin and bake for about 2 hours.
The cake should feel firm to the touch and a skewer should come out clean.
If the cake is getting a bit dark on the top and not cooked through yet, cover the top with foil and turn down the heat slightly.
When you take it out of the oven splash a good amount of brandy over the top while it is still hot.
That should soak in quite quickly, after that you can remove it from the tin.
You can eat the cake as is then, but it is definitely better if you keep topping up the brandy over the next few weeks.
Recipe reprinted with permission of Julie Donald.