I’ve baked this cake a few times now and each time it has come out of the oven as planned and tastes delicious. I’ve no idea how long it will keep because we never seem to have it long enough to find out. It’s good on its own and it’s good for a bit of energy-input when you’re out walking, but most of all it’s good with a bit of cheese: any cheese really, but a nice sweet Cheshire, Wensleydale or Lancashire all do it for me.
Original Recipe can be found here.
INGREDIENTS
1 Kilo Mixed Dried Fruit
(I get mine from Tesco with my ‘lockdown’ delivery – but I guess you can mix your own)
400g Tin Condensed Milk
(Depending on the brand you buy, this could be 397g or 410g – I’ve used all three and had no problem)
¾ Cup Bailey’s Irish Cream.
(I got a bottle of Irish Cream from Tesco for £3.95 and it’s been fine – so no need to break the bank)
2 Cups Self-Raising Flour.
METHOD
- Combine the dried fruit, condensed milk and Baileys along with 1/2 cup water.
- Mix well, cover and refrigerate overnight.
Remove from the fridge when you’re ready and stir the mixture well, allowing it to come to room temperature.
- Preheat oven to 150C.
- Grease and line a deep 20cm round cake tin with baking paper.
- Fold flour through soaked fruit, making sure that all of the flour is mixed in – no loose floury bits should be left.
- Pour into prepared tin and smooth the top.
- Bake for 2 hours until a skewer inserted into the centre comes out clean.
Check cake after about 1½ hours. If it is browning too quickly, cover with foil.
Nutritious, economical food. 