Paul Kruger cake

Paul Kruger cake. Photo / Ian Jones

Makes one 25cm cake

250g butter, softened
250g brown sugar
5 eggs, separated
375g plain flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1 tsp mace spice
1/2 tsp mixed spice
150ml brandy
1/4 tsp almond essence
250g currants
125g mixed peel

1 Line a cake tin and pre-heat oven to 160C. In a mixing bowl, cream butter and sugar till light and creamy. Add one egg yolk at a time and mix well after each addition.

2 Sift dry ingredients together twice. Add almond essence to brandy. Add dry ingredients to butter mixture, alternating with brandy. Shake currants and peel together with some flour in a resealable bag and add to mixture. Mix well. Pour batter into tin and brush surface with some milk.

3 Bake for one hour, remove from oven and place on a cooling rack