Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 100 | Grams | Flour, All Purpose | Sieve flour |
| 1/2 | Teaspoon | Baking Powder | |
| 1/2 | Teaspoon | Spice Powder | |
| As Required | Rum | To soak mixed fruit | |
| 200 | Grams | Mixed Fruit | mixed candied peel, raisins, glaced cherries, soaked in alchohol. |
| 100 | Grams | Butter | or margarine |
| As Required | Milk | For folding into flour | |
| 80 | Grams | Sugar, Castor | |
| 1 | Teaspoon | Caramel | cplor |
| 1 | Teaspoon | Glycerine | |
| 2 | Nos. | Eggs | |
| 1 | Teaspoon | Black Currants | Essence |
Method
Sieve the flour with the baking powder, and mix in the spice powder. Soak for four days the mixed fruit, and drain out the excess alchohol from the fruit and mix the fruit into the flour. Cream the butter and add the sugar gradually. Add the caramel syrup, glycerine, and the caramel color and blend well. Add the eggs and essence and blend well. Fold in the flour adding water or milk if necessary to get a dropping consistency. Pour the batter into a greased lined and dusted six inch tin and bake at 160 degrees centigrade for one hour ten minutes approximately.
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