👨‍🍳 作り方

1. 1

   Preheat oven to 150°C (300°F). Grease and line a 20cm (8-inch) round cake tin with baking parchment, ensuring the lining comes up the sides.

   💡 プロのコツ: Double lining the tin with parchment helps prevent the dense cake from burning.
2. 2

   In a large bowl, sift together the flour, baking soda, mixed spice, and cinnamon.

   💡 プロのコツ: Sifting ensures even distribution of leavening agents and spices.
3. 3

   In a separate bowl, cream together the softened butter and dark brown sugar until light and fluffy. Beat in the black treacle and beaten eggs until well combined.

   💡 プロのコツ: Ensure eggs are added gradually to prevent the mixture from curdling.
4. 4

   Add the dried fruits, candied peel, whisky/brandy, orange zest, and lemon zest to the wet ingredients. Stir well to combine.

5. 5

   Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.

   💡 プロのコツ: Overmixing can develop the gluten in the flour, resulting in a tough cake.
6. 6

   Pour the mixture into the prepared cake tin and level the top. Bake for 1 hour 30 minutes, or until a skewer inserted into the center comes out clean.

   ⏱️ 1 hour 30 minutes
7. 7

   Allow the cake to cool in the tin for 15 minutes before turning it out onto a wire rack to cool completely.

   ⏱️ 15 minutes