Creole Cake

Cakes, Biscuits and Bread  

Ingredients

400 gm Raisins
50 gm Dried cherries
100 gm Dried prunes
200 gm Currants
100 gm Candied peel
50 gm Mixed nuts
1� tsp Vanilla essence
1 tsp Mixed spice
1 tsp Ground nutmeg
1 tsp Cinnamon
1 tsp Ground ginger
4 Tbsp Brandy
4 Tbsp Port
4 Tbsp Grand Marnier
3 Tbsp Water
1 Tbsp Muscavado sugar

Cake

250 gm Butter or margarine
250 gm Demerara sugar
250 gm Plain flour
1 tsp Baking powder
5 Egg(s)

Method

Mix the fruit, spices and flavourings and warm on a low heat for 15 minutes. Stand overnight.

Pre-heat the oven to 135�C.

Cream the butter or margarine and sugar, then add the well beaten eggs. Add the flour and baking powder, then the fruit and mix well. Spoon the mixture into a large cake tin lined with greased brown paper (or grease-proof paper) and cover with another piece of paper to prevent burning. Bake for 3 to 4 hours until the cake is springy to the touch.

Notes

Any combination of dried fruits and nuts can be used. I usually include dried apricots. I also often increase the amount of fruit by up to a half.

Similarly different types of alcohol can be used to soak the fruit.

The spices can be altered to taste and more added if required.

Gluten-free flour can be used if required.

24 Sep 2023
Shirl Seath