Line base and sides of a greased 1 kg
oblong loaf tin with non stick parchment paper. Sift flour, baking powder, salt and
mixed spice into a bowl. In separate bowl, beat butter or
margarine with sugar until very light and creamy in consistency. Beat in whole eggs, one at a time,
adding a tbsp of dry ingredients with each. Mix in treacle. Stir in fruits and nuts then fold in
remaining flour gently with a large metal spoon or spatula. When evenly combined, spread smoothly
into prepared tin. Bake 1.5 hours in moderate oven, 325F,
Gas 4. Reduce temperature to 300F, Gas 3 and
continue to bake a further 1.5 to 2 hours or until a wooden cocktail
stick or metal skewer, inserted gently into the center, comes out clean
with no uncooked mixture sticking to it.
Remove from oven and allow to stand
1/2 hour for cake to settle. Turn out on to a wire rack and remove
paper only if cake is going to be eaten within a week. Otherwise leave on. Keep in an airtight container but if
setting aside for a month or more, over wrap with greaseproof paper
followed with a double thickness of foil. Store in the cool until ready for
icing etc. This is a richly fruited cake, peppered
with nuts and darkened with treacle. It can be made for Christmas or any
other festive occasion.
