When it comes down to it the kitchen is for cooking. So what better way to celebrate our favourite room buy sharing these tried and tested yummy recipes.
230g of soft butter 200g dark brown sugar 4 eggs, lightly beaten 1 tablespoon of black treacle 1 tablespoon marmalade ½ teaspoon of almond essence ½ teaspoon of vanilla essence 110g self-raising flour 110g plain flour 1 teaspoon of salt 1 teaspoon of mixed spice 340g currents 340g sultanas 100g chopped peel 100g glace cherries, halved 50g ground almonds Rind of one lemon 1 tablespoon of rum
The day before cooking, mix all the fruit, almonds, rum and lemon rind.
Grease a 23cm, 9cm deep round cake tin. Double line the time with greaseproof paper to fit twice around the sides of the tin. Put two circles of greaseproof paper into the base of the tin, lightly grease.
Preheat the oven to 160°C (fan 140°C/325°F/Gas 3).
Sift together the flour, salt and spice.
Beat the butter and brown sugar well. Add eggs and essences a little at a time. Slowly add the sifted flour and spice. Add marmalade and treacle, mix well.
Lastly add all the fruit and stir in evenly.
Put a bowl of boiling water on the floor of the oven, this will help keep the cake moist.
Cook cake for 1.5-2hours. Test for doneness with a skewer.
For extra yumminess, drizzle a little rum over the cake once cool.