Photo: Natalie Boog
- 250g butter
- 250g brown sugar
- 1/2 tsp each of vanilla, lemon and almond essences
- 5 eggs
- 1 tbsp of parisienne essence (a food colour available in supermarkets)
- 1kg mixed dried fruit
- 1/4 cup overproof rum
- 250g plain flour
- 65g self-raising flour
- 1 tsp mixed spice
- 1/2 tsp salt
Preheat oven to 180C. Line a 22cm cake tin with one layer of brown paper and one layer of baking paper.
Cream butter and sugar until well combined. Add vanilla, lemon and almond essences.
Add eggs, one at a time, beating well after each addition.
Add parisienne essence and rum.
Sift together plain and self-raising flour with the mixed spice and salt. Fold into mixture. Fold in mixed dried fruit.
Pour into prepared cake tin and bake in oven for five minutes. Reduce heat to 150C and bake for 3-3 1/2 hours, until the cake is cooked through, tested with a skewer. Cool in the tin covered by a tea towel.
- Course - Dessert
- Occasion - Christmas