|1 kg||Mixed fruit (Main)|
|¾ cup||Brown sugar, firmly packed|
|2 Tbsp||Treacle, or golden syrup|
|½ cup||Dry sherry|
|½ tsp||Baking soda|
|¾ cup||Canola oil|
|1||Orange, grated zest and juice|
|4||Eggs, large, lightly beaten|
|1 Tbsp||Mixed spice|
AdvertisementAdvertise with NZME.
- Heat oven to 150C (130C fan bake). Grease a 20cm round cake tin and line the base and sides with a double thickness of baking paper. Place the dried fruit, sugar, treacle (or golden syrup), cold water, sherry and oil in a saucepan.
- Bring mixture to the boil then turn down the heat and simmer very gently for 10 minutes. Remove from the heat and then stir in the baking soda. Set aside to cool to room temperature.
- Stir in the orange juice and zest from one orange and the lightly beaten eggs. Sift the flour and spice over the mixture then stir in to combine. Spread the mixture into the prepared cake tin.
- Bake for 2 hours 45 minutes or until a skewer inserted in the centre of the cake comes out clean. Leave cake to cool in the tin. This cake will last well for 6 weeks if stored in an airtight container in a cool place.