It’s best to soak the dried fruits well in advance. Chop dried fruits and put in a jar with port wine to soak. My grandmother soaked hers for more than 6 months with lots of different type of dried fruits.
As this is an express creole cake, put raisins and sultanas in a pan with port wine and simmer for 20 minutes. Leave to cool then put in a jar for a few days.
100g chopped glacé cherries
500g muscovado sugar
450g plain flour
3 tsp baking powder
1 tsp vanilla essence
1 tsp almond essence
2 tbs mixed spice
2 tbl rum (optional)
Line a round cake tin with greaseproof paper and set aside. Preheat oven 150°C gas 2
Cream butter and sugar until light in texture, then gardually mix in eggs. Add vanilla and almond essence.
If you want to have a darker cake, add browning (burnt sugar).
Mix dry ingredients together, ( flour, baking powder, mixed spice) and sift into cake batter. Continue to mix until flour is well blended. Fold in the soaked fruits and cherries and blend until fully incorporated.
Spoon the cake mixture into the pan.
Cover with baking parchment.
Bake for 1 1/2 – 2 hours on the middle rack of the oven. Insert a skewer in the centre of the cake, and if it comes out clean, then it’s done. Remove from the oven. Use the skewer to make tiny holes in the cake and spoon over the rum (optional) when still warm. Allow to cool completely before removing from the tin. Decorate as you wish.