This cake keeps well in airtight container or in aluminium foil. This recipe can be frozen successfully for up to 6 months at - 18 degrees centigrade.
Method1 Sieve flour into mixing bowl, add salt.
2 Rub in fats to flour.
3 Add sufficient water to make a pliable dough.
4 Rest for 30 minutes in fridge.
5 Roll out 3/4 of pastry and line baking tin.
6 Roll out remaining pastry into a round large enough to slightly overlap the base of a 9 round loose bottomed cake tin.
7 Set aside.
8 Sieve all dry ingreedients into a large mixing bowl.
9 Add dried fruit.
10 Add the egg, alcahol and sufficient buttermilk to form a moist but not soggy mixture.
11 Moisten the pastry edges in the cake tin.
12 Pour into the pastry case, making it slightly higher in the centre.
13 Cover cake with pastry lid, and trim.
14 Brush over the top with beaten egg.
15 Prick all over the pastry top with a fork.
16 Bake at 160c for 1 hour.
17 Reduce heat to 150c for remaining 2 hours or until pastry crust is golden brown and skewer comes clean out of the cake.
18 Cool in the tin on a wire rack for 30 minutes, then remove from tin.
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