What makes this recipe so easy and (almost) foolproof, is the preparation process - you just need a set of scales, a reasonably large saucepan and a wooden/silicone mixing spoon.
Set the oven to 180ºC/gas mark 4 and line a medium size cake tin with baking parchment (I use a 18cm square tin or a 20cm round with a pre-formed liner).
Ingredients
120g unsalted butter
180g brown or golden unrefined sugar (as mentioned above, take your pick from the store cupboard!)
400g sultanas (or other dried fruit that you want to use up!)
180ml water
1 tsp bicarbonate of soda
1 tsp mixed spice
120g plain flour
120g self-raising flour
2 large free range eggs, beaten
Optional but very good!
60ml brandy (cheap spanish brandy at 36º proof is ideal!)
Place the butter, sugar, fruit, water, bicarb. and mixed spice in a largish saucepan and heat through, stirring, until 'frothy'. Reduce heat and continue stirring for around 2 minutes, then remove from heat and allow to cool a little. 5 minutes should do.
Then add the flour and eggs to the mix and beat vigorously with the spoon until well combined. Pour into the prepared cake tin and pop into the oven for 60 minutes (if, like me, you oven cooks unevenly, turn after 50 minutes). The cake should now be well-risen and feel firm to the touch. (If not pop back in the oven for no more than 10 minutes.)
If you are adding the brandy, leave the cake for 5 minutes, pierce the top all over with a skewer, then sprinkle on the alcohol, allowing it to soak into the warm cake.
After around 10 minutes, the cake should be removed from the tin and allowed to cool to room temperature on a wire rack. Great when freshly made, as a dessert - maybe with some brandy flavoured cream, custard or vanilla ice cream. Also as a cake with coffee (especially if prepared as the Italians do, with their 'caffè corretto'!)
