Culinary Academy of India Makes Different Types of Cake on Christmas | Hyderabad | iNews

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    Quick, Simple & Tasty - Try it! Recipe Here...

    350g - Chopped Dried Soft Prunes
    250g - Raisins
    25g - Currants
    175ml - Honey
    125ml - Tia Maria or similar favourite
    2 Oranges - Zest & Juiced (I use less, 2 can make it soggy & too orangey)
    1 teaspoon - Mixed Spice
    2 tablespoons - Good Quality Cocoa
    175g - Softened Unsalted Butter
    175g - Dark Muscovado Sugar
    3 - Free-Range Eggs, Beaten
    150g - Plain flour
    75g - Ground Almonds
    1/2 teaspoon - Baking Powder
    1/2 teaspoon - Baking Soda

    Try a square tin, it's easier to cut the slices.

    300 Degrees F/ 150 Degrees C for around 2 hours.

    You can slightly alter the flavour elements of this recipe, it's quite forgiving, just keep the quantities about the same to avoid issues.

    To protect the top of the cake from burning even further, you can insert a disk of greaseproof paper in the top, make it a little larger than the tin, snip it a cm or so around the edges, and it will happily hover above the cake - as long as your oven is not too hot and you don't forget the cake's in the oven, this shouldn't be necessary.

    Heat the mixture until it reaches a very gentle boil (remember lots of delicate ingredients in there), stirring the mixture as the butter melts. Let the mixture simmer for 10 minutes; remove the saucepan from the hea

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