If you have never tried adding pepper to a sweet dish before now, you will be pleasantly surprised by its effect. It adds unusual spiciness to what is otherwise a fairly standard fruitcake and is just one example of the huge variety of fruit cake recipes that come from this part of the world.
- 3 oz raisins
- 3 oz currants
- 4 oz caster sugar
- 3 oz butter
- ¼ pint water
- 8 oz self-raising flour
- ½ teaspoon ground ginger
- large pinch ground cloves
- ½ teaspoon finely ground black pepper
- 4 tablespoon milk
- 1 egg, beaten
- Pre-heat oven to 180°C / 350°F / gas 4.
- Grease the base of a deep 18 cm (7 inch) cake tin and line the base with greaseproof paper.
- Put the fruit, sugar, butter and water in a saucepan and bring to the boil.
- Simmer for 10 minutes, then leave to cool slightly.
- Put the flour, spices and pepper in a bowl and gently stir in the fruit mixture, milk and the egg.
- Mix thoroughly without beating.
- Turn the mixture into the prepared tin and bake for about 50 minutes or until firm to the touch and golden brown.
- Turn out and leave to cool on a wire rack.