From Odlums
Ingredients
- 450g/1lb Odlums Strong White Flour
- 350g/12oz Shamrock Dark Muscovado Sugar
- 350g/12oz Butter or Margarine
- 675g/1½lb Shamrock Raisins
- 675g/1½lb Shamrock Sultanas
- 125g/4oz Shamrock Mixed Peel
- 175g/6oz Shamrock Cherries (chopped)
- 25g/1oz Shamrock Apricots (chopped)
- 50g/2oz Shamrock Walnuts (chopped)
- 50g/2oz Shamrock Ground Almonds
- 50g/2oz Shamrock Chopped Almonds
- ½ teaspoon Goodall's Cinnamon
- ½ teaspoon Goodall's Nutmeg
- ½ teaspoon Goodall's Mixed Spice
- Pinch of Salt
- 8 Eggs
- Juice & Rind of 1 Lemon
- Juice & Rind of 1 Orange
- 1 tablespoon Glycerine (optional)
- 1 Glass Dark Jamaican Rum
You will also need :
- 10"round/9"square cake tin
Instructions:
- Line tin with a double layer of greaseproof paper and a layer of brown paper.
- Put sultanas, raisins, candied peel, cherries, apricots, walnuts, almonds, rind of orange and rind of lemon in a large mixing bowl. Mix well. Add the rum, juice of orange and lemon. Leave covered overnight.
- Sieve the flour, salt, nutmeg, cinnamon and mixed spice together.
- Cream butter/margarine and sugar together. Add the beaten eggs gradually with half the sieved flour mixture, giving a nice soft mixture.
- Mix the remaining flour into the fruit mixture. Combine both mixtures together and stir well.
- Finally, add the glycerine and mix until all ingredients are well blended.
- Transfer to prepared tin and bake at 140°C/275°F/Gas 1 in a central oven position for 5 hours approximately. After 4 hours, check at half hourly intervals.
- Recipe Notes:
- This cake can also be baked using Odlums Cream Plain Flour
- As oven temperatures vary, cooking times may need adjusting to suit your own oven. For fan assisted ovens see manufacturer's handbook.
