Temptation Cake

TEMPTATION CAKE – from Jenny Radcliffe

For a 7″ round cake
225g unsalted butter
225gsoft brown sugar
4 beaten eggs
275g plain flour
2 level teaspoons mixed spice
700g assorted dried fruits
200ml Temptation

The day before baking, soak the dried fruit in 200ml Temptation overnight.

Preheat the oven to Gas3, 325F or 175C
Cream butter and sugar.    Beat the eggs in, a little at a time, adding a spoonful of flour with each addition to prevent curdling.  Gently fold in the sifted flour and spices.    Add the fruits and mix.   Gradually add the Temptation the fruits have been soaked in.

Bake in prepared tin 1 hour.   Then reduce oven temperature to Gas 2, 300F, 150C and bake for a further 2 hours.   Allow to cool before removing from tin.   Prick the base and feed with 2 or 3 dessertspoons Temptation.   Keep at least a week before eating.   If keeping for some months, feed the cake with either a spirit or more Temptation every couple of weeks.   Ice as preferred and eat with enthusiasm!

  • Deliverance Whisky Barrel Aged Abbey Ale 11.2% ABV

  • Sumerian Honey & Date Wheat Beer 8.4% ABV

  • Bede’s Barrel Brandy Cask Aged Tripel 10.5% ABV

  • Temptation Russian Stout 10% ABV

    Temptation

  • Imperious Islay 2023 Barrel Aged Imperial Stout 11% ABV Release Date 5th Oct 2023

  • Alabaster Double IPA 7.2% ABV