Enjoy this delicious sweet treat with custard, vanilla ice-cream or even on its own.
150g self-rising flour
150g nutty flour or wholewheat flour
225g caramel or Brown sugar
1 lemon rind, grated
5 extra-large eggs
450g mixed cake fruit
125g glacé cherries
25ml Huletts Golden sugar syrup
Cream the butter, sugar and grated rind together.
Add the eggs, one at a time, beating well, after each addition. Add the syrup.
Combine the self-rising flour and the Nutty or wholewheat flour.
Cut the cherries in quarters and add, along with the cake fruit, to the flour.
Add to the creamed mixture. Mix well.
Spoon the mixture into a deep 23 cm round cake tin and bake at 160°C for 2–2 ½ hours.
Posted, baked and source: Niezaar Safodien