Events and Celebrations

  • 175 g (6 oz) pitted ready-toeat prunes, finely chopped
  • 125 g (4 oz) dried apricot halves, finely chopped
  • 6 tablespoons dark rum
  • 175 g (6 oz) unsalted butter, softened
  • 175 g (6 oz) soft dark brown sugar
  • 3 eggs
  • 125 g (4 oz) wholemeal flour
  • 125 g (4 oz) plain flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon ground allspice
  • ¼ teaspoon ground ginger
  • 125 g (4 oz) chopped nuts
  • 175 g (6 oz) raisins
  • grated rind of 1 lemon
  • grated rind of 1 orange
  • 1 tablespoon black treacle
  • about 4 tablespoons redcurrant jelly, melted
  • mixed nuts
  • pitted ready-to-eat prunes
  • glacé cherries

Grease and line the sides of a 25 cm (10 inch) springform funnel tin with 2 strips of nonstick baking paper or greased greaseproof paper.

Soak the prunes and apricots in rum together for about 15 minutes while you are preparing the rest of the ingredients.

Cream the butter and sugar together until pale and very light and fluffy. Beat in the eggs, one at a time, following each with 1 tablespoon wholemeal flour. Sift the plain flour with the baking powder and spices and fold in with the remaining wholemeal flour. Mix in all the other ingredients including the soaked fruit plus any excess liquid in the bowl.

Turn into the tin, around the funnel, and level the top. Tie a piece of newspaper, folded into a treble thickness, around the outside of the tin. Bake in a preheated oven, 150°C (300°F), Gas Mark 2, for about 1¾ hours or until a skewer inserted in the cake comes out clean. Leave in the tin until cold, then remove carefully and peel off the lining paper.

Brush the cake with the redcurrant jelly, then arrange the nuts, prunes and cherries decoratively on the top. Brush again with more jelly and leave to set.

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