Ingredients

Method

• 227 g butter
• 227 g sugar
• 4 free-range eggs
• 535 g cake flour
• ½ t ground cinnamon
• ½ t ground nutmeg
• 1 t baking powder
• a pinch salt
• 300 g Woolworths mixed seedless raisin selection
• 150 g mixed peel
• 200 g glacé cherries
• 1 cup milk

Method

Ingredients

1. Preheat the oven to 180°C and grease a 23 cm round cake tin.

2. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time while mixing.

3. Add the dry ingredients and combine well, then add the milk.

4. Pour the batter into cake tin and bake for 1 hour or until golden. Allow to cool in the tin before removing.

Find more cake recipes here. 

Videography: Romy Wilsom 
Photography: Shavan Rahim