Complexity: Medium


  • 1 lb dried currants
  • 8 oz. raisins
  • 8 oz. golden raisins
  • 8 oz. diced candied orange peel
  • 4 – 5 cups cherry brandy
  • 8 oz. brown sugar
  • 4 eggs
  • 8 oz. flour
  • 1/2 tsp. salt
  • 1/2 tsp nutmeg
  • 2 oz. pecans (chopped)
  • 1 tsp. molasses
  • grated zest 1 lemon
  • grated zest 1 orange


  1. Combine the raisins, currants and orange peel and pour the brandy over it. Toss with your hands, cover with a towel, and leave to soak for at least 2-3 days before baking the actual cake.

  2. Preheat the oven to 275 degrees F.

  3. Cream the butter and brown sugar together until light and fluffy, then add the eggs, one at a time, beating between each addition. Add the flour, the spices and the salt and beat until just combined. Finally, fold in the fruit, the molasses the pecans and the zest.

  4. Line an 8 inch round pan with aluminium foil and pour in the batter.

  5. Bake in the low oven for 4 -4.5 hours, or until a fork poked in the middle comes out clean. Let the cake cool in the pan, then poke with fork and pour some brandy over the top.