Monday, 30 November -0001

A cake to celebrate

Mark the WI centenary with this winner

Makes a 20cm-square cake Preparation 30 minutes Cook 4-4½ hours

225g butter, slightly softened
225g soft dark brown sugar 
4 large free-range eggs
175g plain flour
55g self-raising flour
80g ground almonds
80g glacé cherries, cut into quarters
400g currants, small pinhead
170g sultanas
55g mixed cut peel
½ tbsp marmalade
a wineglass of rum

Line a 20cm-square tin with a double layer of nonstick baking parchment.

Make a collar of folded newspaper for the outside of the tin, plus a thick piece of newspaper for the cake to sit on.

Cream the butter and sugar until light and fluffy.

Beat in the eggs, then stir in the flours and ground almonds.

Fold in the fruits, followed by the marmalade and rum. Make sure all the ingredients are well mixed.

Transfer to the cake tin and smooth the top. Bake the cake at 160C/ fan oven 140C/gas mark 3.

Turn down the heat after ½-¾ hour to 150C/fan oven 130C/gas mark 2 and bake until cooked: between 2-3½ hours. Use your common sense and turn down the oven as necessary if the cake is getting too brown.


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