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 (3 oz) raisins
- 85 g (3 oz) sultanas
- 85 g (3 oz) currants
- 75 ml (5 tablespoons) cider or scrumpy, the rougher the better
- 170 g (6 oz) Stork margarine, soft
- 170 g (6 oz) light brown sugar
- 3 eggs, beaten
- 225 g (8 oz) self-raising flour, sifted
- 10 ml (2 teaspoons) mixed spice
- Clotted cream, to serve.
- Soak the fruit in the cider; it's best to do this overnight.
- Preheat the oven to 180°C/ 350°F/Gas Mark 4. Line a 23 cm x 13 cm x 7 cm (9 x 5 x 2 ¾-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.