Recipe by Andy Allen, Farm to Fork
Ingredients
- 500g dried dates500g dried figs
- 500g dried currants
- 500g dried fruit mix
- 300ml port wine
- 2x oranges (juice and zest)
- 2x lemons (juice and zest)
- 500g unsalted butter
- 400g brown sugar
- 350g plain flour
- 200g almond meal
- 1tsp baking powder
- 4tsp mixed spice
- 2tsp ground cinnamon
- 4x eggs
Method
- Combine fruit, port, juice and zest, butter and sugar. Bring to the boil and cook out on a simmer for 5 mins.
- Allow to cool for around 30 mins, add eggs.
- Fold through flour, spices, baking powder and almond meal.
- Cook at 150 for 1 .5 hours
- Check the center might need longer