Plain flour 450g
Baking powder 2 tsp
Bicarbonate of soda 1 tsp
Caster sugar 140g
Currant and sultanas mix 280g
Mixed citrus peel 2 Tsp (I used candied ginger instead)
Almond essence 1 capful
Dark Rum 3 Tsp
First you need to soak the raisins in the rum for a little while.
Sift the flour, baking powder and bicarbonate into a large bowl.
Rub in the butter.
Fold in the dry fruit and the sugar.
Wet with the buttermilk and mix in to get a light but soft mixture.
Turn this mixture into a rectangular cake tin, lined and oiled.
Pre-heat the oven to 180°, then bake for one hour.
Turn the temperature down to 160° and leave for another 45 min.
This loaf is best eaten the next day and can be kept for a few more in a plastic or tin air-tight recipient. It is delicious toasted and spread with butter or cream cheese!
One of the best cakes I have made this year, according to my children!
|Perfect tea-time treat…|