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What you’ll need

butter

125g butter

brown sugar

1 cup brown sugar

honey

⅔ cup honey

prunes plums

350g pitted prunes, chopped

raisins

200g raisins

currants dried

200g currants

orange

2 orange rind finely grated, juiced

rum

½ cup sweet sherry

eggs beaten

4 eggs beaten

flour

1 cup The Healthy Baker Plain Flour

cocoa

⅓ cup sifted cocoa

almond meal

⅔ cup almond meal

baking soda

½ teaspoon baking powder

baking soda

½ teaspoon bicarbonate of soda

almonds blanced

1 cup almonds blanced

apricot jam

2 tablespoon warmed apricot jam

1

Preheat the oven to 150°C/130°C fan-forced. Lightly spray a 22cm round cake tin with oil and line with a double layer of baking paper.

2

Place butter, sugar, honey, prunes, raisins, currants, orange rind, juice and sherry in a large saucepan. Bring to the boil while stirring, lower heat and simmer for 10 minutes, uncovered. Set aside to cool for 30 minutes.

3

Stir in eggs, flour, cocoa, almond meal, baking powder and bicarbonate of soda. Spoon mixture into prepared tin and smooth the top. Arrange almonds on top.

4

Bake for 2 hours or until cooked when tested with a skewer. Brush hot cake with jam. Cover with a clean tea towel and cool in the tin for 8 hours or overnight.