Traditional Staffordshire Rich Fruit Cake

Soak dried fruits in whisky or dark tea overnight.

Cream butter and dark brown sugar until light and fluffy.

Add eggs one at a time, beating well after each addition.

Gently fold in plain flour, baking powder, and a blend of warm spices.

Stir in the soaked fruit and any remaining liquid.

Bake in a deep tin at 140°C for 2.5 to 3 hours until a skewer comes out clean.

Traditionally served in Staffordshire with a slice of local hard cheese.