Instructions

1. 1

   Preheat the oven to 150˚C/300˚F and line a 25 x 30 cm (10 x 12 in) cake tin with baking paper.

   
   

2. 2

   Dice 150g of unsalted butter and leave in a warm place to soften.

   
   

3. 3

   Once soft, cream the sugar and butter until light and fluffy.

   
   

4. 4

   Add in the eggs, one at a time and beat well.

   
   

5. 5

   Add honey, rose water, zest, nutmeg, cardamom and cinnamon. Use a spatula to gently fold through

   
   

6. 6

   Next fold through the cashew nuts, semolina, glacé cherries, mixed peel and crystalized ginger until combined. Do not over mix.

   
   

7. 7

   Turn into prepared tin and bake in the oven for 1 hour or until pale golden on top. The cake comes out best in a slow-cook process and should ideally feel chewy on top and moist in the middle.

   
   

8. 8

   Allow the cake to cool in the tin for about 20 minutes.

   
   

9. 9

   Turn out of the tin, and when completely cool dust with icing sugar.

   
   

Ingredients

• 150g unsalted butter
• 350g caster sugar
• 6 eggs
• 3 tbsp honey
• 2 tbsp rose water
• 1 orange, the zest of
• 1 lemon, the zest of
• 1 tsp nutmeg, grated
• 1 tsp cardamom, ground
• 1 tsp ground cinnamon
• 200g unsalted cashew nuts, coarsley chopped
• 250g semolina
• 50g glace cherries
• 25g mixed peel
• 25g crystalised stem ginger
• 1 dusting icing sugar

Total time required 30 mins

• Preparation time: 10 mins
• Cooking time: 20 mins