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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Grease a 8 inch square cake tin; line it with greased greaseproof paper. Tie double brown paper round the outside. | 2. Sift the flour and spices together into a large mixing bowl and stir in the grated lemon rind. | 3. Cream the butter in a separate bowl and gradually beat in the sugar until light and fluffy. | 4. Add the treacle and fold into mixture. | 5. Add the eggs beating the mixture after each egg. | 6. If the mixture curdles add a little flour. | 7. Lightly fold in the sifted flour with the fruit, nuts and mixed peel until evenly distributed. | 8. Add and mix in the brandy ( 3 tablespoons ) | 9. Spoon the mixture into the cake tin and level the surface. Knock tin to get rid of air bubbles. | 10. Make an indentation in the centre to allow for the cake rising in the centre. Cover and leave in a cool place for 24 hours. | 11. Place an ovenware container of water on the bottom of the oven. Then place cake tin on a double piece of brown paper on middle shelf of oven and bake at 150 deg. C or 300 deg. F for 4 hours. | 12. Test to see if cooked by inserting a skewer in the cake which should come out clean. | 13. Cool cake in the tin for an hour then turn out onto a wire rack and remove the paper. | 14. When cold, prick the cake top with the skewer and spoon the remaining brandy over the cake surface. Wrap in fresh greaseproof paper then foil. | 15. Place inverted into an airtight tin for at least one month before covering the cake with almond paste. Finish off with royal icing and decorate to your preference. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plain flour	400			155.75	0.0	34.65	0.875
spice	5	ml	ground mixed	5.0691	1.39	0.1174	0.1675
cinnamon	5			-	-	-	-
lemon	1/4	teaspoon	grated rind	0.3202	0.1029	0.0121	0.0033
butter	350			29925.0	1374.975	935.025	2520.0
egg	6		beaten	429.0	2.16	37.68	28.53
currant	100			7056.0	1722.56	156.8	45.92
sultana	225			155.75	0.0	34.65	0.875
raisin	225	g	seedless	679.5	178.92	7.6275	1.035
glace cherry	175	g	washed quartered	155.75	0.0	34.65	0.875
almond	100	g		884.0	0.0	0.0	100.0
peel	100	g	mixed	47.0	16.0	1.5	0.3
brandy	6	tablespoons		155.75	0.0	34.65	0.875
black treacle	30			155.75	0.0	34.65	0.875
walnut	125			240890.0	0.0	0.0	27250.0
brown sugar	150		soft	47970.0	9001.2	1501.5	748.8
muscovado sugar	150	g		155.75	0.0	34.65	0.875
almond	50	g		884.0	0.0	0.0	100.0
almond paste				-	-	-	-
royal icing				155.75	0.0	34.65	0.875

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.