Ingredients
75g mixed peel
150g chopped chestnuts
220g raisins
100g sultanas
50g soft dark sugar
75ml aged port
75ml brandy
150g salted butter
100g dark brown sugar
3 whole eggs
5 tbsp dark rum
1tbsp powered cinnamon
1tbsp mixed spice
2tbsp baking powder
160g plain flour
Method
- Marinate the raisins and sultanas in the brandy, port and sugar for 24 hours.
- Preheated oven at 140ºc
- In a large bowl cream the butter and dark sugar together, then add the raisins, sultanas, mixed peel and chopped chestnuts
- Mixing thoroughly, add one egg at a time to the mixture and then the remaining spices, flour and baking powder.
- Line a terrine mould with grease proof paper and butter and spoon the mixture in
- Place in the oven for 2 hours until cooked through then remove and leave to cool for 2-3 hours before removing the cake from the mould.
- At this point, if you wanted you could soak the cake in more alcohol i.e more brandy or whiskey, before serving with Italian panettone bread and aged French brie.