INGREDIENTS
Cake
- 200g unsalted butter, softened (includes butter for the tin)
- 200g demerara sugar
- 250g dark brown sugar
- 5 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 250g self-raising flour
- 1 teaspoon baking powder
- 1 teaspoon ground allspice
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 300ml boiling water
Fruit
- 500g mixed dried fruit
- 250ml port/red wine/sherry
- 200ml dark rum
Browning
- 3 tablespoons dark brown sugar
- 3 tablespoons port
INSTRUCTIONS
Making the fruit mixture
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Put the fruit mixture into a jar with the port and dark rum, and leave for at least three months. Alternatively, if the fruits have not been soaked ahead of time, put the dried fruits and port in a wide pan over a medium heat. Bring to a gentle boil, then reduce the heat and simmer for 30 mins, stirring occasionally, until the port has reduced and the fruit is plump.
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Transfer the fruit to a large bowl and pour over the rum. Leave to marinate for at least 1hr or, ideally, overnight.
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Grind the fruits in a food processor.
Making the cake
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Heat the oven to 180C/160C fan/gas 4. Butter and double line a 23cm/9inch tin with baking paper.
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Cream the rest of the butter and the sugar. If using a mixer, use the paddle attachment for 4-6 mins or until pale and aerated.
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Add the eggs, one at a time, beating after each. If the mixture starts to curdle, add 1 tablespoon of flour.
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Add the vanilla and almond extracts.
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Sift together the flour, baking powder, cinnamon, allspice, nutmeg and ginger.
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Gradually, add the sifted ingredients to the creamed mixture until combined.
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Add the fruit mixture, along with the browning, and beat again until combined.
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Scrape the batter into the lined cake tin and smooth the top using a spatula.
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Transfer to the oven and bake for approximately 1hr 20 mins or until a skewer inserted in the middle comes out clean.
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Once baked, remove the cake from the oven to a wire rack, keeping it in the tin.
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Pierce the cake all over with a toothpick. Combine the port and rum, and brush over the surface of the cake. Leave for 20 mins, then brush with the mixture again. Repeat this twice more or until you have 1 tablespoon of the mixture left.
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Carefully remove the cake from the tin and brush the sides of the cake with the remaining mixture. Wrap in baking paper and foil and leave for at least 3-4 days before eating, allowing the flavours to meld.
Making the browning
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Put the demerara sugar in a small pan over a low heat. Gently stir with a spatula for 3-4 mins or until the sugar melts – it will darken quickly, so remove from the heat once it dissolves and turns a dark caramel colour.
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Slowly stir in the freshly the boiled water (being very careful as it will bubble and spit).
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Return to a very low heat and continue to stir until you have a smooth syrupy sauce. Set aside.