150g Connacht Gold Creamery Butter
200g golden syrup
150ml Connacht Gold Fresh Milk
550g mixed dried fruits (currants, raisins and sultanas)
100g mixed peel
225g cream flour
2 tsp mixed spice
½ tsp bicarbonate of soda
2 eggs, lightly beaten
1 The night before you plan on baking your cake, combine the butter, golden syrup and milk in a saucepan and melt over a low heat. Whisk well to combine. Remove from the heat and add the fruits and mixed peel. Stir well. Cover and leave until the following day.
2 The following day, preheat the oven to 150˚C/130˚C fan/gas mark 2. Butter a 23cm, deep-sided cake tin and line the base with a disc of parchment paper. Wrap the outside of the tin with aluminium foil (this prevents the cake from burning while it cooks).
3 Sift together the flour, mixed spice and bicarbonate of soda into a bowl.
4 Stir the eggs through the fruit mixture. Fold in the sifted dry ingredients.
5 Turn the cake mixture into the tin. Place on the lowest shelf in the oven to bake for two hours or until a skewer inserted into the centre comes out clean. If the cake looks to be browning too quickly while baking, cover with a sheet of aluminium foil.
6 When baked, remove the cake from the oven and allow to cool completely in the tin before turning out. This cake gets better with maturing. Store in an airtight tin or box.
Per Serving 359kcals, 11.5g fat (6.9g saturated), 63.6g carbs, 9.1g sugars, 4.5g protein, 4.3g fibre, 0.18g sodium