We got this recipe from last week’s Guardian and thought we’d give it a go, given that we had most of the ingredients in the cupboard. It was very easy to make and we’ve managed to make it last longer than four days, which is a record in our house when there are five sweet-toothed mouths to feed.
The cake seems to get tastier the longer you leave it and it retains its moisture. Delicious.
225g plain flour
¾ teaspoon bicarbonate of soda
1 teaspoon ground cinnamon or mixed spice
1½ teaspoons ground ginger
60g golden syrup
120g soft brown sugar
125g dried fruit – we used currants, sultanas and mixed peel
100g chopped nuts (pecans, pistachios, walnuts, almonds – we used the latter two)
Grated zest of 1 lemon
Juice of ½ lemon
2 large eggs
4 tablespoons milk
2-3 tablespoons brandy (optional)
- Preheat the oven to 170C, gas mark 3.
- Line or grease a 20cm round tin.
- Sift the flour, spices and baking powder in a large bowl.
- Place the butter, honey , golden syrup and sugar in a medium saucepan and melt gently. Leave to cool.
- Stir in the dried fruit, lemon zest, lemon juice and chopped nuts.
- In a separate jug beat the eggs with the milk and the brandy.
- Once the mixture is cool combine the egg mixture with the syrup mixture then quickly add the flour mixture and, once combined, pour into the prepared tin and place in the middle of the oven.
- Bake for approximately 1 hour or when firm on the top.
- Leave for 20 minutes then turn out onto a wire rack and leave to cool.
This is delicious served on its own or as a dessert with raspberries and ice-cream, cream or custard. A very versatile cake.