Rum and Treacle Fruit Cake

Name: Rum and Treacle Fruit Cake
Ingredients: 1–2 small glasses dark rum; 4 tablespoons black treacle dissolved in a cup of warm milk; pinch salt; 8 oz raisins (225 g); 6 oz butter (175 g); 8 oz self-raising flour (225 g); a little demerara sugar; 1–2 teaspoons powdered mace or nutmeg; 2 oz candied peel (50 g); a little clear honey, or golden syrup; 6 oz dried apricots – chopped into small pieces (175 g); 2 oz soft brown sugar (50 g); 2 eggs – lightly beaten

Preparation info

Difficulty
Easy

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.

Ingredients

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

Dessert
Cake
Vegetarian

Method

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