So named because the main items are added in 225 g (8 oz) quantities, this is a version of old English plum cake, although no plums or prunes were ever used.
MAKES ABOUT 16 SLICES
225 g (8 oz) butter
225 g (8 oz) caster sugar
4 eggs, beaten
225 g (8 oz) plain flour, sifted
225 g (8 oz) seedless raisins
225 g (8 oz) mixed currants and sultanas
100 g (4 oz) glace cherries
pinch of salt
2.5 ml (1/2 tsp) ground mixed spice
15 ml (1 tbsp) brandy
walnut halves, to decorate
1. Grease and line a deep 20.5 cm (8 inch) round cake tin with greaseproof paper.
2. Cream the butter and sugar together until pale and fluffy. Gradually add the eggs, beating well after each addition. Fold in the flour, fruit, salt and spice, then add the brandy and mix in well to make a soft dropping consistency.
3. Turn into the prepared tin, level the top and decorate with the halved walnuts. Bake at 150°C (300°F) mark 2 for about 2 1/2 hours. If the top gets too brown, cover with paper. Leave to cool in the tin for 30 minutes, then turn out on to a wire rack to cool.
