Ingredients
Preparation
Pre-heat the oven to 150°C, 300°F, Gas Mark 2.
Grease and line a 20.5cm (8") square cake tin with a double layer of greaseproof paper.
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.
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.
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