300 gms currants
300 gms Raisins (Soaked in half cup Rum)
250 gms Butter
250 gms Plain Flour (Maida)
250 gms Sugar powder
4 Eggs (about 250 gms)
1 tsp Vanilla essence
2 Level tbsp Black treacle
1 tbsp Rum
1 tsp Baking soda
Wash and de-stone the fruits and dry thoroughly, chop and store in Rum previous day.
Sift the flour, salt and soda into a large mixing bowl.
Cream together the butter and sugar, add the fruits, eggs alternating with dry ingredients. When well mixed add the vanilla essence and treacle, rum and stir well.
Turn the mix over into a greased cake tin. Bake in a 275*F (130*C) oven for 2 hours, covering cake pan with foil after 30 minutes to prevent over-browning.Cool in pan on wire rack for 15 to 20 minutes, then remove cake from pan. Allow cake to cool completely, preferably overnight.