Just in time for #StirUpSunday… (30th Nov this year)
It would be a lie to say that this recipe was crafted through years on testing and experience. In fact, like many of my recipes it is a combination of others I have found on the web and customised to suit my taste buds. Don’t forget to get started early on this one and enjoy a moist, boozy mouthful at Christmas.
Dried morllo cherries 150g
Zest of two oranges
Rum or Brandy or Sherry
Butter, softened 250g
Muscovado sugar 250g
Black treacle 1 tbl spoon
Chopped, blanched almonds 75g
Self raising flour 75g
Plain flour 175g
Mixed spice 1 1/2 tsp
Soak the fruit and zest in the rum for 1-3 days prior to baking (the longer the better if you remember in time).
Beat all of the other ingredients together, finally adding the soaked mixed fruit.
Double line a 9″ cake tin and cook at 120-140 degrees for 4 hours.
A skewer will come out clean. Cover with foil if the colour looks good.