Ingredients
• 1½ cups (190g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp mixed spice (or a mix of cinnamon, nutmeg & allspice)
• ¼ tsp salt
• 1 cup (200g) brown sugar
• ¾ cup (170g) unsalted butter, softened
• 3 large eggs
• 1 tsp vanilla extract
• 2 tbsp (30ml) dark rum or brandy (optional)
• 1 tbsp (15ml) black treacle or molasses
• 2 tbsp (30ml) milk
• 1 cup (150g) mixed dried fruits (raisins, sultanas, currants)
• ½ cup (80g) chopped nuts (optional)
• ½ cup (80g) chopped candied peels or cherries
Instructions
Preheat your oven to 160°C (320°F). Grease and line an 8-inch round cake pan with parchment paper.
In a bowl, sift together flour, baking powder, baking soda, mixed spice, and salt.
In another large bowl, cream butter and brown sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla extract, treacle, and rum if using.
Fold in the sifted dry ingredients alternately with milk until well combined.
Add dried fruits, nuts, and candied peels, folding them gently into the batter.
Pour the mixture into the prepared pan, smooth the top, and tap lightly to remove air bubbles.
Bake for 55–65 minutes, or until a skewer inserted into the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Enjoy