Fruit soak
55g Caster Sugar 275{x5}
55ml Water 275{x5}
160ml Brandy 800ml{x5}
90g Sultanas 450g{x5}
80g Pitted prunes, chopped 400 {x5}
80g Currants 400{x5}
80g Pitted dates, chopped 400 {x5}
150g Raisins 750 {x5}
135g Dried Figs, chopped 675 {x5}
55g Mixed Peel (or if you think peel is gross like moi, add 55g of fruit listed above)275{x5}
The cake ( using 900g Fruit Soak )
makes Two 15 cm diameter x 8 cm deep round cakes
100g Plain Flour 500{x5}
1/2 teaspoon Mixed Spice 2 1/2 {x5}
15g Almond meal 75 {x5}
110g Unsalted Butter, softened 550x{x5}
100g Brown Sugar 500 {x5}
2 teaspoons Honey 10{x5}
2 tablespoons Golden Syrup, or treacle 10 {x5}
1 teaspoon Marmalade 5 {x5}
3 large Eggs, at room temperature, lightly beaten 15eggs {x5}
900g Fruit Soak 4.5 kg{x5}
150ml Brandy (for “feeding” the cake once baked)750 {x5}