for 1 loaf tin
- 0.333 cup butter (room temperature)
- ¼ cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- ½ teaspoon Gingerbread spice (see Tips)
- 1 teaspoon Baking powder
- 1.333 cups All purpose flour
- 0.333 cup milk
- ⅔ cup Candied fruit (orange, lemon, cherries)
- 0.333 cup raisin
- 1 ¼ cups Nut roughly chopped (e. g. peanuts, almonds)
- butter (for the loaf tin)
- flour (for the loaf tin)
- ¼ cup Candied cherry
- 2 tablespoons honey
- 2 tablespoons Rum
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
Beat the butter until creamy. Alternately add the sugar, vanilla extract and the eggs. Then add a pinch of salt and the gingerbread spice.
Mix together the baking powder with the flour and the milk and gradually but quickly stir it in to the first mixture to form a smooth, pliable dough. Stir in the candied fruit (set aside 1 tbsp orange peel), raisins and 150 g nuts.
Pour the mixture into a greased and floured loaf tin and sprinkle with the remaining nuts. Bake for approx. 45 minutes and test with a wooden stick to see if it is done. Remove from the oven, leave to cool slightly, then remove from the tin and place on a wire rack.
Arrange the remaining orange peel and the glace cherries on top of the cake. Heat the honey and the rum and generously brush the mixture over the cake. Leave to cool before serving.
To make the gingerbread spice simply mix together 100 g ground cinnamon 75 g ground cloves 50 g ground nutmeg 75 g ground ginger 125 g ground fennel seeds 125 g ground coriander seeds 125 g ground anise