- 1/2 pound butter
- 1 cup brown sugar
- 1 1/2 cups flour
- 1/2 cup raisins
- 1/2 cup sultanas (Golden raisins)
- 1/2 cup currants
- 3 eggs
- 2 tablespoons orange marmalade
- 5 ounces candied fruit peel
- 1/2 lemon – zest
- 1/2 teaspoon mixed spice (cinnamon, nutmeg etc.)
- 1/4 teaspoon salt
- Beat butter and sugar together until light and fluffy. Add eggs one at a time.
- Sift spice with flour and salt. Add some of the flour mixture to the fruit.
- Fold the remaining flour into the butter mixture. Gently fold in the fruit, lemon rind and marmalade. Then, add the sherry.
- Put mixture in a prepared tin (lined with grease-proof paper).
- Bake at 325 or less for about 1 1/2 hours, and then reduce the temperature to 275 until done.
- Serving Ideas: Instead of sherry, try rum.
Serve with creme anglais or with a slice of cheddar cheese, melted, on top.
This is traditionally served in Britain at Christmas.
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© 2011 Jennifer A. Wickes All Rights Reserved. No part of this document may be reproduced without written consent from the author.