Cooking time: 75 minutes
Serves: 12+ slices
- 125g margarine
- 175g sugar (dark brown, light or white)
- 175g currents
- 175g sultanas
- 50g candied peel
- 225ml of water
- 1 level teaspoon of bicarbonate of soda
- 1 heaped teaspoon of mixed spice
- 2 beaten eggs
- 125g plain flour, (whole wheat or white)
- 125g self raising flour (whole wheat or white)
- pinch of salt
- Place the margarine, sugar, currents, sultanas, peel, water, bicarbonate of soda and mixed spice in a pan and bring to a boing and then simmer for 1 minute.
- Pour into a large mixing bowl and allow to cool.
- Line an 18cm square or 20 cm round tin or use a loaf tin if you prefer with greased, greaseproof paper.
- When the mixure is cool, add the eggs, flours and salt, mix well and then pour into the tin. Give the tin a little shake to make sure the mixture goes into the corners.
- Bake in the centre of a moderate oven, Gas mark 4 or 180C for 1 hour 15 minutes.
This is a really old boiled cake receipe which is great for using up whatever you have left over. You can swap around the currents, sultanas and candied peel as long as you keep the overall weight the same.
This cake improves if left to stand for a day or two after cooking – if you can wait that long!