• Cooking Time:
  • Servings:
  • Preparation Time:



  • deep 23cm (9in) cake tin, lined
  • 250g soft unsalted butter
  • 250g dark muscovado sugar
  • the marinated fruit mixture
  • 1/2 tbsp vanilla extract
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • 6 large eggs
  • 275g plain flour
  • 1 and 1/2 tsp baking powder
  • 55g burnt sugar essence
  • OR
  • 225g burnt brown sugar if you're prepared to make it
  • OR
  • [125g black treacle (molasses)]


  • Preheat the oven to 180c (350f).
  • Cream the butter and sugar and beat in the fruit, rum and wine mixture.
  • Add the vanilla, nutmeg and cinnamon and then beat in the eggs.
  • Stir in the flour and baking powder, and finally the burnt sugar essence [or treacle, if using]. The batter should be dark brown.
  • Pour the batter into the prepared tin and cook for 1 hour, then turn the oven down to 170c (340f) and cook for a further 2 and a half to 3 hours.
  • Remove to a wire rack but do not unmould till the cake's completely cold.
  • Wrap it in a double-thickness of foil or waxed paper and let it sit until you're ready to ice it.
  • Marzipan and ice as you would do with any Christmas/Fruit cake.

Categories: Cake 
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