Prep time:
Cooking time: 2 hours 30 minutes
Total time:
Serves: 40
1kg mixed dried fruit, plus an extra 50 g/2 oz (½ cup) each of sultanas or golden raisins and currants
12 pitted prunes, chopped
400g sweetened condensed milk
225g butter (2 sticks)
1tbsp black treacle (molasses)
1tbsp golden syrup or corn syrup
dash vanilla extract
dash brandy
350ml water
50g flaked (slivered) almonds
1tsp bicarbonate of soda (baking soda)
1tsp mixed (apple pie) spice
1tsp ground nutmeg
300g plain (all-purpose) flour
1tsp baking powder
This is my grandmother’s recipe, so very special to me. The cake is intensely fruity and moist. I sometimes make it in the evening, turning the oven off after two and a half hours and leaving it in the oven overnight so it has time to settle. In an airtight container, wrapped in greaseproof paper, it will keep for months.
The Great Dixter Cookbook is published by Phaidon £24.95. Wealden Times readers can buy it with a 30% discount and free UK shipping, using the code DX30 at phaidon.com/dixter offer open until 25 June 2018. Aaron Bertelsen is appearing at The Garden Hub at the Wealden Times Midsummer Fair.
- words: Aaron Bertelsen
- pictures: Andrew Montgomery
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