450gmplain flouror you can use 500 gm with 1/2 tsp baking powder
50gmself raising flour
bicarbonate of soda - 1 1/4 tsp
300mlorange juice
250gmsraisins and sultanas
200gmsblack currant
150gmsalmond nuts ground
100gmsmixed peel
150gmsglazed cherries
100gmschopped dates
50gmscandied ginger
50gmsdried apricots and figs choppped
2Tbsorange marmalade
2tbsBlack treacle or liquid caramel
1cuporange juice, orange and lemon rind grated
Spices
1tsppepper
1tspfive spice powder
1tspcinnamon powder
1tspgrated nutmeg
1tspmace powder
Decoration :-
Cherries and nuts
Instructions
Soak all dry fruits and nuts in orange juice and leave overnight.
Grease two loaf pans (25.4 x 14 x 5.6 cm) and line with butter paper.
Preheat oven at 140c
Simmer Together :-
soaked fruits , butter, brown sugar, water in a large pan for 5 minutes.
Leave to cool.
Add soda bicarb. Mix gently when it froths.
Beat eggs lightly. Add to the cooled mixture a little at a time. Mix with a wooden spoon.
Sieve the flour with spices. Add to the egg mixture and fold in lightly.
Add
Caramel or (black treacle), orange juice, vanilla essence, salt, orange and lemon rind
Add more orange juice if the batter is too thick and stir.
Pour into greased and line loaf pans. Bake for 2 1/2 to 3 hrs until cooked.
Cool and store wrapped in foil to mature. Remove wrappings after a week.
Slice into even pieces
Notes
Use Christmas theme Tea towels to wrap the cake and add ornaments.