Rum and Treacle Fruit Cake

Preparation info
    • Difficulty


Appears in
A Taste of Dreams

By Josceline Dimbleby

Published 1976

  • About

This crumbling moist cake, glossy and enticing is really packed with fruit. It is very simple to make and useful to have around at weekends. If you have no dark rum use whisky, brandy or even sherry.


  • 8 oz self-raising flour (225 g)
  • 6 oz butter


Grease and line a 7 in (18 cm) cake tin with greased greaseproof paper. Put the flour into a mixing bowl with a pinch of salt and sugar. Cut the butter into the flour and sugar and rub with your fingers un