Bride’s Cake


12 oz (350g) butter or margarine
12 oz (350g) soft brown sugar
6 eggs, beaten
2 tblsp treacle
1 lb (450g) plain flour
1 tsp almond essence
2 tblsp coffee (made)
1 tsp mixed spice
1 tsp cinnamon
2 oz (50g) whole almonds
2 oz (50g) ground almonds
grated rind of 1 orange
12 oz (350g) currants
8 oz (225g) raisins
1 lb (450g) sultanas
4 oz (100g) cherries
2 oz (50g) mixed peel
2 oz (50g) preserved ginger


1. Cream butter and sugar, add eggs with a little flour and treacle.
2. Add flour, essence, coffee, spice, cinnamon, both almonds and rind.
3. Mix in dried fruit, cherries, peel and ginger and mix well.
4. Spoon mixture into a deep lined tin.
5. Bake in a pre-heated oven 160°C/325°F/Gas 3 for 3 hours.

J.C. Bain, Killearnan