- 250 grams sultanas
- 250 grams raisins
- 250 grams currants
- 185 grams mixed peel
- 120 grams glace cherries
- 6 tbsp brandy or rum
- 250 grams Butter, room temperature
- brown sugar (1 and 1/2 cups), firmly packed
- grated rind, 1 lemon
- 2 tablespoons Marmalade
- 5 eggs
- plain flour (2 cups)
- 1 teaspoon mixed spice
- 1 tablespoon cinnamon
- 1/4 teaspoon salt
- 125 grams blanched almonds
- extra almonds and place cherries to decorate
- extra brandy / rum
Preheat oven to 150 degrees.
Line / grease 22 cm cake tin, square or round.
Place dried fruit and almonds in , mix 10 secs on speed 4. Careful not to mulch the mixture. You may need to add another 5-10 seconds at speed 4. Fruit and nuts should be chopped into small pieces. Remove from bowl and put aside. Clean for next step.
Place butter and brown sugar in and mix on speed 5 for 30 seconds. Use TM spatula to scrape down the sides of the mixing bowl. Continue to mix on speed 5 for another 20 seconds unti mixture is light and fluffy. Scrape down bowl.
Add all eggs and marmalade in mix for 20 seconds on speed 4. Add 1 tablespoon of the flour and continue to mix on speed 4 for another 10 seconds. The mixture may look slightly curdled - this is normal and it will fix itself when the remainder of the flour is combined.
Add fruit mixture to the and mix on speed 3 for 10-20 seconds.
Add the remainder of the flour / mixed spice / cinnamon / salt to the bowl and mix on speed 2 for 30 seconds. Use the TM spatula to clean the sides of the bowl and mix on speed 2 for a further 10 seconds.
Remove mixture from the bowl and using your TM spatula, ensure that all four is combined through. The batter should be thick and heavy.
Place mixture in prepared tin and smooth the top. Decorate with extra almonds and glace cherries if you wish.
Bake in the preheated oven for 3 - 3 1/2 hours. Check the cake halfway through cooking. If it starts to brown around the side, cover loosely with foil and continue to bake.
When the cake is ready, brush with extra brandy / rum. Cake should be firm but moist. Store the cake in a cool dry place. The cake will keep for up to 6 months.
Prepare Fruit and Nut Mixture
Prepare Cake Mixture
Accessories you need
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
- Zucchini Donuts
- Passionfruit Jelly cakes with Vanilla Custard Cream filling
- Ouma's Banana bread
- Banana and Blueberry Mini Loaf
- Fig, Almond and Orange Blossom tart by Layelle
- Whole Banana Bread
- Nut and gluten-free muesli bar
- Chocolate Cheesecake Brownie Slice
- Peanut Butter Caramel Slice (with gluten free option)
- White Choc Spiders
- Vegan Peanut Butter Cookies
- Banana Cake