Ingredients
Butter, room temperature 750 g Muscovado sugar 200 g Caster Sugar 300 g Eggs, whole 1000 g Vanilla oil 3 g Cake flour 1000 g Sea salt, fine 3 g Baking powder 20 g Orange and lemon peel 200 g Lemon zest 2 each Dark rum 270 mL Raisins 300 g Sultanas 65 g Sliced almonds, toasted 50 g
Preparation
1) Soak the fruit in the rum.
2) Whisk the butter and sugars until light and fluffy.
3) Add the eggs one at a time.
4) Add the vanilla.
5) Add the dry ingredients by carefully folding in with spoon.
6) Carefully fold in remaining ingredients.
7) Portion cake into desired sized moulds.
8) Bake at 170 degrees Celsius between 60-90 minutes depending on size.
9) Cake is done when knife comes out clean after inserting to the middle.