Ingredients
- 1/2 cup currants
- 250 g pitted prunes, chopped
- 100 g dried apricots, halved
- 1/3 cup fruit mince
- 1/2 cup mixed dried fruits
- 1/4 cup brandy
- 150 g butter
- 1/4 cup soft brown sugar
- 1/4 cup treacle
- 2 tablespoons malt extract
- 2 eggs
- 1/3 cup self raising flour
- 2/3 cup plain flour
- 1/4 teaspoon bicarbonate of soda
- 1 teaspoon mixed spice
Method
1. Preheat oven to slow 150°C. Brush two 26 × 8 × 5 cm bar tins with oil or melted butter. Line base and sides with paper, extending paper 1–2 cm above edge of tin on all sides. Combine currants, prunes, apricots, fruit mince, mixed fruits and brandy in medium pan. Stir over medium heat until all brandy has been absorbed. Remove from heat, cool slightly.
2. Beat butter and sugar with electric beaters in small mixing bowl until light and creamy. Add treacle and malt and beat until ingredients are well combined. Add eggs gradually, beating well after each addition. Transfer to a large mixing bowl. Using a metal spoon, gradually fold in the sifted flours, soda and spice. Stir until smooth. Add the fruit mixture and stir until well combined.
3. Spoon mixture evenly into tins; smooth the surface. Tap the tins gently on bench to remove excess air bubbles from the mixture. Stand the tins on a baking tray and bake for 50–55 minutes or until a skewer comes out clean when inserted into the centre of the cakes. Leave cakes in the tins for 30 minutes before turning them onto a wire rack to cool. When the cakes are cool, dust the tops with sifted icing sugar.
