A classic burnt sugar caramel rich with cream gives the edge to this extra soft fruit cake, ready to ice and decorate as you please.
200g caster sugar
150ml double cream
50g honey
50g black treacle or molasses
finely grated zest of an orange and lemon
4 tsp mixed spice
100g unsalted butter
3 medium eggs
250g strong white flour
1/4 tsp bicarbonate of soda
250g each currants, raisins and chopped prunes or figs
400g natural glacé cherries
200g shelled, halved walnuts
Place the sugar and 50ml water in a saucepan and boil hard for 5-6 minutes until it cooks to a dark reddish caramel. Pour in the cream, being very careful to stand back in case it spits, then remove from the heat and add the honey, treacle, zest and spice. Stir well then add the butter and beat that through as it melts. Pour into a mixing bowl and beat in the eggs, one at a time, then stir in the flour and soda until smooth. Stir in the fruits and nuts, then line the base and sides of a round 18cm diameter cake tin with 2-3 layers of non-stick baking paper, and spoon the mix in. Heat the oven to 170°C/150°C fan/335°F/gas 3 and bake for about two hours or until a skewer inserted comes out clean.
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