I’m using imperial measures for this cake as that’s what my mum taught me to bake in! Most UK weighing scales have both imperial and metric measurements.
4 ounces dark muscavado sugar
4 ounces butter
8 ounces self raising flour
2 medium eggs, beaten
1 tablespoon black treacle
1 teaspoon carob powder
1 teaspoon baking powder
Grated rind of 1 lemon and 1 orange, or equivalent quantity of other citrus rind if you cannot tolerate orange
2 pieces of hard permitted fruit (pears and/or apples), cored and chopped finely
1 teaspoon ground ginger
1 tablespoon flaked, crushed or ground almonds
A drop of lemon or orange juice, if necessary, to bind.
- Beat sugar and butter until smooth and creamy
- Add egg a little at a time and beat well
- Add treacle, rind, fruit and ginger and mix into butter/egg/sugar mixture
- Sift flour with carob powder and baking powder and fold in gently, adding a little fruit juice if mixture is too dry. You don’t want it to be overly wet as the fruit will release moisture during cooking.
- Spoon into a greased tin and bake in a medium oven until a skewer pressed into the centre of the cake comes out cleanly.
- Cool, ice and eat! Because of the fresh fruit this cake will not keep as long as traditional rich fruit cakes. To give it a longer shelf life, try pricking the top and pouring over a little brandy. It may freeze okay but I’ve not tried it myself.