GOLDEN CAKE

This is a very special cake and I have been making it for well over 25 years. I have been racking my brain trying to work out where I got the recipe, but it’s gone. However, I do recall, I think, that it originated in Australia. It improves with age and is a great keeper. Up to 4 weeks in an airtight tin.

It does take a little prepping, but it is well worth it!

Use an 8” springform or similar tin. I line it,  as a cube of the sticky marizpan may be on the bottom or sides.

4 oz dried apricots, chopped

4 oz dried or glace cherries

4 oz walnut pieces

5 - 6 oz cubed marzipan [small]

8 oz golden sultanas

1 large orange

6 oz butter

6 oz caster sugar

3 eggs

8 oz wholemeal flour

1 teaspoon Baking Powder

1 teaspoon ground cinnamon

3 tablespoons milk.

Grate the orange zest and squeeze the juice. Chop the fruit and nuts etc. Cream the butter and sugar, add the beaten eggs, one at a time, along with a small amount of the flour. Stir in the remaining flour and baking powder, then all the remaining ingredients. Give it a good mix and tip into the prepared tin. Bake in a preheated oven 130 deg C for 1¼ - 1½ hours.

Leave in the tin for five mins then cool on a rack. So good!