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Spicy Date & Almond Fruit Cake

Spicy Date & Almond Fruit Cake

Categories: Butter, Spicy, Schwartz2, Schwartz

8 ounces of margarine or butter, softened
6 ounces of dark brown sugar; (175g)
3 tablespoons of black treacle
4 Eggs - size 3 - beaten
Sift together - 12oz; (350g) of flour, 2 tsp each of Schwartz Ground Nutmeg; Cinnamon and ginger
2 ounces of blanched almonds, finely chopped
8 ounces of pitted dates, roughly chopped
12 ounces of Sultanas; (350g)
3 tablespoons of dark rum

Preheat oven to 300ºF. 150ºC., Gas Mark 2. Grease and line an 8 inch (200mm) square cake tin with a double layer of greaseproof paper. Cream the butter and sugar together. Stir in the treacle. Beat in the eggs one at a time, adding a spoonful of the flour and spice mixture with each one. Mix in the remaining flour mixture followed by the almonds, dates, sultanas and rum. Spoon into the cake tin and hollow out the centre of the mixture slightly. Cook for approximately 2 hours or until the cake is risen and firm to touch. The cake may be stored for up to 2 weeks in an airtight container. Converted by MC_Buster. Converted by MM_Buster v2.0l.