This is a traditionally made boiled fruit cake, except that it contains no eggs. Sugar was rationed in January 1918, which would have made this recipe more difficult to produce. It has a very moist texture, full of rich, plump fruit making it a perfect un-iced Christmas cake.
300g dark brown sugar
115g margarine or butter
1/2 tsp ground nutmeg
1/2 tsp ground cloves (optional)
1 tbsp bicarbonate of soda (baking soda) – dissolved in a little water
Oven temperature: 180/350 degrees or Gas mark 2
- In a very large saucepan, boil the first five ingredients for 15 minutes. Remove from the heat and allow to cool.
- When nearly cold, add the remaining ingredients and combine well until everything is mixed together.
- Pour the mixture into a 20cm round cake tin which has been greased and lined.
- Bake for 1 1/2 to 2 hours or until a skewer, inserted into the centre of the cake, comes out clean.
- Allow to cool completely before removing the cake from the tin and store in an airtight container.
Variation: You may use cold black tea instead of water.