Wed, 22 May 2024
INGREDIENTS:
· 4oz/110g butter-cut into cubes
· 8oz/225g light brown sugar
· 10floz/300ml cold water
· 7oz/200g sultanas
· 7oz/200g currants
· 12oz/350g plain flour
· ½ teaspoon of ground mixed spice
· 1 level teaspoons of bread soda
· 1 large free range egg
METHOD:
· Preheat the oven to 150C/300F/Gas Mark 2.
· Grease a 2lb loaf tins with melted butter and baking parchment.
· In a large sauce pan combine the butter, brown sugar, sultanas, and currants with the water.
· Bring the mixture to the boil and allow to boil rapidly for 3-4 minutes. Take the mixture off the heat and allow to cool slightly for 10-15 minutes.
· Meanwhile sieve the plain flour, the mixed spice and the bread soda together.
· After sufficient time has elapsed add the egg to the fruit mixture and mix in completely. Add the spiced flour mixture to the pot as well and mix thoroughly.
· Pour the mixture into the loaf tin and tap sharply to level the surface of the cake.
· Transfer the cake to the oven and bake for between 1 hour and 1 hour 15mins or until a skewer inserted in the centre comes out clean.
· Allow to cool and use as required.
