This makes an extra rich, dark and squidgy fruit cake which lasts for months — except that it is always eaten up as soon as I make it! I make several of these cakes at the beginning of the summer holidays, as they are so useful on day-long picnics or boat trips.
Place the orange juice in a measuring jug, bring up to
Meanwhile, preheat the oven to 180°C, 350°F, Gas Mark 4. Grease a
When the fruit mixture is cool, stir together the flour, bicarbonate of soda and ground cloves. Stir in the mixture from the saucepan, then stir the eggs thoroughly into the fruit and flour mix ture. Pour the mixture into the tin and bake for about 1¼ hours or until the tip of a fine skewer inserted in the centre comes out clean.
Leave in the tin for about 10 minutes, then loosen the sides with a palette knife. Turn out and peel off the paper, then place the cake base-side down on a wire rack to cool completely. If possible, store in an airtight tin and leave for a couple of days before eating.
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