For the love of cake continued...

We demolished the Birthday cake. As always it took a lot less time than it took to make.





It was pretty yummy. The beauty of this fruit cake recipe is that it doesn't have to be made months in advance to mature. Here's the recipe if you fancy making it yourself:

350g plain flour
250g butter
350g soft brown sugar
40g whitefat
5 eggs
350g currants
350g sultanas
75g ground almonds
110g cherries
110g candied peel
Small tablespoon treacle
Brandy
¼ tsp bicarbonate of soda
¼ tsp nutmeg
¼ cinnamon

Rub in the fats to the flour and sugar. Add the fruits, spices, bicarb, treacle, almonds, eggs and brandy. Mix well.

Prepare a tin carefully with one or two layers of greaseproof paper inside the tin and brown paper or folded layers of tin foil ted round the outside and standing higher than the cake-tin top. Spoon in the mixture. Cover the top of the cake with a piece of tin foil for the first 3 half hours of cooking. Bake slowly at 140 degrees celcius for four and half hours, or until ready - the cake should look firm, and when a knife is inserted it should come out clean.