(See Part 1 for initial preparation)
255g (9oz) Unsalted Butter – at room temperature
200g (7oz) Dark muscovado Sugar
5 Medium Free Range Eggs
300g (10½oz) Plain Flour
200g (7oz) Macadamia Nuts – chopped
1. Preheat oven to 150C (300F or Gas 2).
2. Grease the inside of the cake tin then line the sides with two layers of baking paper extending about 5cm (2in) above the top edge of the tin. Line the bottom of the tin with 2 layers also.
3. On the outside of the tin wrap newspaper 4-6 pages thick and tie with string.
4. Place a newspaper on a baking sheet and place the prepared tin on top of the newspaper.
5. In a large bowl, chop the butter up into pieces, then beat with a mixer until soft.
6. Add the sugar and mix until fluffy.
7. Crack the 5 eggs into a jug and beat a little.
8. Pour a little of the beaten eggs and a couple of tablespoons of flour into the bowl and mix ensuring the eggs do not curdle.
9. Repeat until all the egg mixture has been added.
10. Add any remaining flour and mix.
11. Add the macadamia nuts,
chopped, to the fruit mixture and stir in.
12. Add the butter/sugar/flour/egg mixture to the fruit mixture and stir in.
13. Spoon the mixture into the cake tin and level the surface.
14. To prevent burning, press a piece of baking paper onto the top of the cake mixture.
15. Bake on the lower shelf for 3-4 hours or until a skewer inserted into the centre comes out clean.
16. Once cooked, remove from oven and leave to cool in the tin.
17. Remove from tin and wrap in grease proof and aluminium foil.
18. Store for 3 months occasionally adding brandy to keep the cake moist until ready to decorate.