Ingredients:
675g (1 lb 8 oz) plain flour
900g (2lb) dried mixed fruit
900g ()2lb blend of currants, sultanas, raisins, candied peel
1/2 tsp mixed spice
1/2 tsp ground cinnamon
1/2 tsp grated nutmeg
280g (10 oz) Manx whey butter
560ml (1 pint) Manx buttermilk
2 tsp bicarbonate of soda
225g (8 oz) sugar
1 tbsp golden syrup
Method:
Pre-heat your oven to 180C (160C fan). Grease and line two 500g (1 lb) loaf tins with greaseproof (waxed) paper.
Sift together the flour and spiced into a bowl. Add the butter and rub in with your fingertips until the mixture resembles fine crumbs.
Stir in the sugar and dried fruit, mixing well to combine. Pour the buttermilk into a jug then beat in the bicarbonate of soda until smooth.
Form a well in the centre of the dry ingredients, pour in the buttermilk mixture then add the golden syrup. Mix well until the ingredients are combined.
Divide the batter between your two prepared loaf tins then transfer to your pre-heated oven. Bake for about 2 hours, until the cake is cooked and a skewer inserted in the centre emerges cleanly.
Remove from the oven, allow to cool for 10 minutes then turn out onto a wire rack to cool completely.
Serve sliced and spread with butter.
