Snapguide
STEPS
INGREDIENTS
Preheat oven to 300F (150C)

Preheat oven to 300F (150C)

Beat butter and sugar until light and fluffy

Beat butter and sugar until light and fluffy

Add eggs (1 at a time), Beat well.

Add eggs (1 at a time), Beat well.

Mix in molasses and juice.

Mix in molasses and juice.

Add flour

Add flour

Mix flour

Mix flour

Add almonds in along with raisins, currants, candid fruit, cherries, lemon peel and orange peel.

Add almonds in along with raisins, currants, candid fruit, cherries, lemon peel and orange peel.

Add your rum. (Or you can do this step after cake has baked letting it soak in wrapping in wax paper and foil and letting cool)

Add your rum. (Or you can do this step after cake has baked letting it soak in wrapping in wax paper and foil and letting cool)

Mix batter

Mix batter

Mixed batter to look like this.

Mixed batter to look like this.

Grease a deep 8-inch round cake pan with wax paper. Put batter into pan.

Bake for 2.5hrs or until toothpick comes out clean

Bake for 2.5hrs or until toothpick comes out clean

Makes 12 servings.

  • 1.0c Butter at room temprature
  • 1.0c Dark brown sugar
  • 4.0 Eggs
  • 2.0Tbsp Molasses
  • 1.0Tbsp Lemon juice or orange juice
  • 1/2c All purpose flour, sifter
  • 1.0tsp Pumpkin-pie spice
  • 1/2tsp Ground cinnamon
  • 1/4tsp Ground mace or nutmeg
  • 1.0c Dark raisins
  • 1.0c Golden raisins
  • 2.0c Currants
  • 1/2c Chopped mixed candied fruit
  • 1/2c Chopped blanched almonds
  • 1/2c Red candid cherries, quartered
  • 1.0 Grated peel of a lemon
  • 1.0 Grated peel of a small orange
  • 4.0Tbsp Brandy
  • 1/4tsp Baking powder