5-Minute Miracle Cake (Print Version)
# Ingredients:
→ For the Cake
01 -
225g unsalted butter
02 -
225g soft brown sugar
03 -
225g mixed dried fruit (raisins, currants, sultanas)
04 -
Zest and juice of 1 orange
05 -
1 tsp ground cinnamon
06 -
1 tsp mixed spice (or ½ tsp each nutmeg and allspice)
07 -
2 large eggs, beaten
08 -
225g self-raising flour (or all-purpose flour with 2 tsp baking powder)
09 -
2–3 tbsp brandy, rum, or sherry (optional, but recommended)
# Instructions:
01 -
Preheat the oven to 160°C (140°C fan)/325°F/gas 3. Line a 900g (2 lb) loaf tin with parchment.
02 -
Melt the butter in a saucepan. Add the sugar, dried fruit, orange zest and juice, and spices. Simmer for 5 minutes, stirring occasionally. Allow the mixture to cool for 10 minutes.
03 -
Stir the eggs into the cooled fruit mixture. Fold in the flour gently, and add the alcohol if using.
04 -
Pour the batter into the prepared tin. Bake for 1½ to 1¾ hours, covering with foil if browning too quickly. Test with a skewer—it should come out clean.
05 -
Cool in the tin for 10 minutes, then transfer to a wire rack. Optionally, wrap and store for 1 to 2 days for a richer flavor. Brush with additional alcohol weekly if desired.
# Notes:
01 -
For darker flavor, substitute soft brown sugar with dark brown sugar or add a small amount of treacle.
02 -
If self-raising flour is not available, use all-purpose flour with 2 tsp of baking powder.
03 -
To make the recipe gluten-free, use a gluten-free flour blend and add 1 tsp xanthan gum.