Cake to last a year (tlc)

Yield: 1 Servings

Measure Ingredient
350 grams Yellow sultanas
100 grams Candied peel, chopped
225 grams Currants
225 grams Raisins
150 millilitres Brandy
225 grams Unbleached plain flour
1 teaspoon Mace
1 teaspoon Nutmeg
1 teaspoon Cinnamon
225 grams Unsalted butter
225 grams Soft brown sugar
Grated rind of 1 orange and 1 lemon
5 Eggs, beaten

for a richer flavour soak the sultanas in brandy in advance and then substitute half the brandy in the recipe for orange juice.

1. A few hours before starting, pour brandy over fruit and leave covered. 2. Double line a round deep 23cm cake tin with thick paper and non-stick parchment. 3. Sift the flour and add the spices. 4.

Beat together the butter, sugar and grated rinds until light and then add the egg little by little until, adding a little flour towards the end. 5. Fold in the rest of the flour and then add the fruit 6. Spoon into the tin and smooth the top. (the mixture will be quite stiff).

7. Bake at 170C for about 2 hours 30 minutes. Test with a skewer. 8.

Leave in tin to cool for 30 minutes and then turn onto a cooling rack.

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