- 625g currants
- 225g sultanas
- 225g raisins
- 150g glacé cherries
- 125g mixed peel
- 125g blanched almonds
- Rind of 1 lemon
- 400g plain flour
- 1½ tsp ground cinnamon
- 1tsp ground mixed spice
- 350g butter (softened)
- 350g light soft brown sugar
- 5 free range eggs
- 1tbsp black treacle
- 75ml brandy
- 75ml Lancaster Bomber Ale
- You will need a 25½cm (10") tin(round or square) which is available from all larger Booths stores
Pre-heat your oven to 150°C / Gas mark 2.
Place the currants, sultanas, raisins, brandy and Bomber Ale into a bowl and mix so all the fruits take on the alcohol.
In a separate large mixing bowl add the butter, brown sugar and treacle and beat until light and fluffy. Now add the eggs one at a time, beating well with each addition. Fold in the spices, lemon, almonds and soaked dried fruits mixing thoroughly.
Finally sieve the flour over the bowl and gently fold into the batter. Transfer the mixture to your lined baking tin smoothing off the top. Place onto the middle shelf of the oven and cook for approximately 3½ hours.
To check if the cake is ready insert a skewer and if it comes out clean it is ready. If not ready pop it back in the oven for another 10 mins and repeat with a clean skewer.
For an even richer and moister cake, make it in advance, prick all over with a skewer and slowly pour over 50ml of brandy, once a week.
Place into an airtight container (it will keep for 2-3months). Garnish with candied fruits and nuts to serve.
Our top tips…
Softening the butter will help stop the mixture curdling when adding the eggs.
For best results double line your baking tin with baking paper.
For an even richer cake, pre-soak the fruit in alcohol for longer.