Keks – With Yorkshire Connections

• Keks is the word for a light fruit cake which is baked in a loaf tin or even more so a long narrow rectangular tin.
• This recipe is adapted from an old Yorkshire recipe but would equally be liked in Poland.
• The fruit in this recipe is may be bit higher than in some keks recipes,
• In England this cake could be made at Christmas time.
• The soft brown sugar could be replaced by granulated sugar (not tested)
• The cake has to be started the night before.

INGREDIENTS

155g butter

140g soft brown sugar

3 eggs

*

225 raisins

225 currants

80g glacé cherries

50ml of brandy

*

155g plain flour

1½ teaspoons of baking powder

55g ground almonds

½ teaspoon of freshly ground nutmeg

1 teaspoon of mixed spice

METHOD

Soak the fruit with the brandy overnight.

Use a cake liner to line a 2lb loaf tin.

Pre-heat the oven to GM2.

Mix the dry ingredients together.

Cream the butter with the sugar.

Add the dry ingredients with an egg one at a time.

Stir in the fruit mixture.

Place the cake mixture into the cake tin and cook for around 1 hour 20 -25 minutes.

Option – not tested – replace some of the currants with chopped peel.