Spicy Date and Almond Fruit Cake

Course : Cakes
Serves: 1
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8 ounces margarine or butter - softened -- (225g)
6 ounces dark brown sugar -- (175g)
3 tablespoons black treacle
4 large eggs - size 3 - beaten
12 ounces sift together - 12oz -- (350g) self raisingflour
2 teaspoon Ginger
2 teaspoon Cinnamon
2 teaspoon Ground Nutmeg
2 ounces blanched almonds - finely chopped -- (50g)
8 ounces pitted dates - roughly chopped -- (225g)
12 ounces sultanas -- (350g)
3 tablespoons dark rum

Preparation / Directions:

Preheat oven to 300F, 150C, 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.


Nutritional Information:

736 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 166g Carbohydrate; 0mg Cholesterol; 67mg Sodium

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