Soak the dried fruits overnight in the orange juice together with the lacto and rum. Cream the butter and sugar until light and fluffy, beat in the treacle. Gradually beat in the eggs, fold in the fruits. Sieve the dry ingredients and fold into the butter mixture. Pour the batter into a greased and lined 20cm cake tin with baking paper. Bake at 140`c for 3 hours, turning occasionally to ensure even cooking.

Serves 16

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