The recipe makes 1 large (about 1.5kg) cake or several small ones
500g mixed fruit (mixed vine fruit, dried sour cherries, dried cranberries, glace cherry, dried orange and lemon peel, sultanas)
240ml hot water
240g light muscovado sugar
1.5 tsp baking soda
220g unsalted butter
300g plain flour
3 eggs
2tsp baking powder
1tsp mixed spice
0.5tsp almond extract
0.5 tsp vanilla extract
0.5 tsp fine sea salt
Amontillado sherry for soaking (about 1cup)
Marzipan and crystallised fruits for decorating (optional)
Boil the mixed fruit, water, sugar, baking soda and the butter together for 20 minutes. Let cool to room temperature.
Add the eggs and mix (using a wooden spoon) until incorporated.
Add the flour and the rest of the ingredients.
Pour into 8" cake tin (greased and lined with paper).
Wrap the tin around the sides with newspaper held together by string.
Bake at 140ºC for 2 hours or until cooked (a skewer inserted into the cake should come up clean).
Pour half cup of sherry over the cake as soon as it comes out of the oven.
Cool completely, turn out and turn over the cake and pour another half cup of sherry over the cake.
Ensure the cake is well wrapped for storage.
Before decorating the cake make sure it is soaked enough.
Decorate with marzipan and crystalised fruits.
GAIL’S Bakeries South of the River can be found in Barnes, Battersea Square, Clapham Old Town, Dulwich Village, Northcote Road, Richmond & Wimbledon Village.