Name: Spicy date and almond fruit cake recipe | Schwartz
Yield: 8
Cuisine: English, Irish, and Scottish,
Ingredients: 225 g (8 oz) butter, softened; 175 g (6 oz) dark brown sugar; 3 tbsp black treacle; 4 medium eggs, beaten; 350 g (12 oz) self-raising flour; 2 tsp Nutmeg Ground; 2 tsp Cinnamon Ground; 2 tsp Ginger Ground; 50 g (2 oz) blanched almonds, finely chopped; 225 g (8 oz) pitted dates, roughly chopped; 350 g (12 oz) sultanas; 3 tbsp dark rum

Ground Ginger

Product Information

£1.75/unit, 26g

Out of Stock

Spicy Date & Almond Fruit Cake

Ingredients

12

Servings

8

Spicy Date & Almond Fruit Cake

Ingredients

225 gram (8 ounce) butter, softened
175 gram (6 ounce) dark brown sugar
3 tablespoons black treacle
4 medium eggs, beaten
350 gram (12 ounce) self-raising flour
2 teaspoon Ground Nutmeg
2 teaspoon Cinnamon Ground
2 teaspoon Ground Ginger
50 gram (2 ounce) blanched almonds, finely chopped
225 gram (8 ounce) pitted dates, roughly chopped
350 gram (12 ounce) sultanas
3 tablespoons dark rum

COOKING INSTRUCTIONS

1 Pre-heat the oven to 150°C, 300°F, Gas Mark 2.
2 Grease and line a 20.5cm (8") square cake tin with a double layer of greaseproof paper.
3 Cream the butter and sugar together. Stir in the treacle. Beat in the eggs a little at a time, adding a spoonful of the flour with each one. Mix in the remaining flour with the Spices followed by the almonds, dates, sultanas and rum. Spoon into the cake tin and hollow out the centre of the mixture slightly.
4 Cook for approx. 2 hours or until the cake is risen and firm to touch. The cake may be stored for up to 2 weeks in an airtight container.