220gbrown sugarI used a combination of 150g soft light brown sugar + 70g coconut sugar
4large eggsAt room temperature (lightly beaten) - UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
50 ml booze of choice (the one used in the cake is best) – Or cold brewed Tea (no milk)
+ Extra Booze to Feed or Tea (not juice)
Weigh the fruit and nuts and juice and zest into a large bowl and add the booze and vanilla.
Stir through, cover the bowl and leave to soak for about 24 hours at room temperature, stirring occasionally.
Prepare your cake tin – Double line an 8 inch (20 cm) cake tin (at least 3 to 4 inches (8 to 10 cm) deep) with good quality non-stick baking parchment. (I cut a wide strip long enough for the circumference and folded it in half lengthways to make a double layer). And base-line with a 2 circles of parchment (pre-cut).
Mix the dry ingredients together and set aside (TIP : Weigh into an airtight container and shake vigorously)
Pre-heat the oven to 150 C/300 F/Gas 2. (If using a fan oven - set to 130 C)
In a very large mixing bowl and using a whisk, beat together the butter, honey, sugar(s) and eggs until evenly combined.
Add and thoroughly stir in the dry ingredients and fruit.
Transfer the mixture to the lined tin and smooth the top.
Bake for 1½ to 2 hours until a skewer inserted into the centre comes out clean and the cake feels firm to the touch.
Remove from the oven and leave to cool completely in the tin.
Once cold, carefully take the cake from the tin (be sure to remove the baking parchment from the bottom of the cake also) and place on fresh baking parchment.
Pierce the cake with a skewer all across the surface.
Using 50 ml apple brandy/booze of choice/cold tea, brush the cake all over and drizzle or syringe it into the skewered holes.
Once the liquid has been absorbed, wrap the cake tightly in a double layer of baking parchment and a double layer of foil.
Store in an airtight container if possible.
‘Feed’ the cake every couple of weeks (about 3 to 4 times) with a couple of tbsp booze or cold tea to give both moisture and maturity, being sure to wrap tightly before further storing.
Ensure at least a week between the final feed and covering in marzipan and icing (to give the surface time to dry fully).
This recipe contains alcohol and is therefore only suitable for adults.* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Gluten Free Alchemist Flour Blend B can be found on the GFA Flours & Flour BlendingPage. If using an alternative flour (particularly one which is heavily rice-based), the texture may be slightly different and more liquid may be required.