Method:
- In a large bowl, combine sultanas, raisins and currants with Coconut Rum. Mix, cover and let stand overnight.
- Grease and paper line a 10" tube pan or 3 x 2lb loaf tins
- Cut tropical fruits into ½" pieces. Cut half of the cherries in half. Cut citrus Peel into thin strips. Add to sultanas, raisins and currants along with chopped nuts and mix well.
- On a sheet of grease proof paper, sift 8oz flour, spices and baking soda. Set aside.
- Preheat oven to 130oC, gas mark 1
- Combine remaining 2oz flour with nuts and fruits, toss lightly.
- In separate large bowl, beat butter with electric hand whisk until light. Gradually beat in caster sugar, then brown sugar. Beat until well mixed.
- Beat in eggs, milk and almond essence until thoroughly combined.
- Beat in flour mixture until just combined. Turn batter into fruit and nut mixture and mix well with your hands.
- Turn into prepared pan(s) pressing down evenly all round.
- Bake in 10" cake for 2 hours 45 minutes; loaf tins for 1 hour 45 minutes. When done, a wooden skewer or cocktail stick inserted near the centre should come out dry.
- Let cake stand in tin on wire rack for 20 minutes to cool slightly, then turn out of pan, gently remove paper and let cool completely.
- Wrap cooled cake in cloths soaked in additional coconut rum. Wrap tightly with a layer of cling film, then a layer of foil. Mature cake in a cool place for several weeks.
- Matured cake may be served plain; glazed and decorated with additional whole nuts and dried/candied fruit pieces; or covered with marzipan and royal icing, depending on occasion and personal preference - but tastes great with a pina colada!
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