19 May 2014,17:16 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
1 hour

Preparation Method :

  • Mix together all the dry fruit. Soak them in rum. Cover with wrap.
  • Pre-heat the oven to 160-170°C.
  • Cream together the margarine, liquid glucose, sugar and brown sugar. The creaming should be done until it becomes light and fluffy.
  • Beat in the eggs gradually. Then add the vanilla essence, spice powder, lemon juice and finally the caramel.
  • Mix together the flour and the soaked fruit and fold this into the egg-margarine batter along with glycerine. Transfer to a tin immediately and bake at 160°C till golden brown.
  • Brush with 3 tablespoon rum when the cake is hot and out of the oven.


  • 200 grams plain flour
  • 100 grams sugar
  • 100 grams brown sugar
  • 150 grams margarine
  • 1 teaspoon liquid glucose
  • 4 large eggs
  • 2 tablespoon caramel
  • 1 tablespoon candied ginger
  • 1 teaspoon vanilla essence
  • ½ teaspoon mixed spice powder
  • ¼ teaspoon glycerine

Dry Fruit

  • 50 grams candied peel
  • 75 gms raisins
  • 30 grams dates
  • 50 grams chopped glazed cherries
  • 25 grams almonds
  • 25 grams cashews
  • ½ teaspoon lemon juice
  • 50 ml rum

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