I think the success of this recipe is down to the use of Stork margarine; my mother swears by it for making cakes. Here is a very old recipe given to me by a lady kitchen porter who worked for me many years ago. It's very tasty, topped with Cornish clotted cream.
- 85 g raisins
- 85 g sultanas
- 85 g currants
- 75 ml scrumpy cider, the rougher the better
- 170 Stork margarine
- 170 g light brown sugar
- 3 eggs, beaten
- 225 g self-raising flour, sifted
- 10 ml mixed spice
- clotted cream, to serve
- Soak the fruit in the cider; it's best to do this overnight.
- Preheat the oven to 180C Gas 4. Line a 23 cm x 13 cm x 7 cm (9 x 5 x 2 3/4-inch) deep loaf tin with baking parchment.
- Line a 23 cm x 13 cm x 7 cm (9 x 5 x 2 3/4-inch) deep loaf tin with baking parchment.
- Cream the margarine and sugar together until fluffy and light.
- Add the eggs slowly, adding a little flour as you go along.
- Fold in the rest of the flour and spice and mix well.
- Add the soaked fruit and then spoon into the loaf tin.
- Pop into the oven and cook for 50 to 60 minutes, or until well risen and light brown.
- Cool and turn out.
- Serve with clotted cream.
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