A lovely, soft and fluffy traybake, this is more like a sponge cake in a tray than the usual slice. The fruit gives a lovely moisture to the finished product. Despite using the best marmalade available (from my home-made batch no less!), I was unable to taste the marmalade in it at all. Mary Berry warns against an excess of marmalade, lest it cause the traybake to dip in the centre but thankfully that did not happen in my case.
- 175g softened butter
- 175g caster sugar
- 175g sultanas
- 175g currants (I used 200g sultanas total, instead of the 350g sultanas and currents recommended and that was plenty)
- 3 large eggs, beaten
- 250g self-raising flour
- 1 1/2 level tsp baking powder
- 50g natural or glace cherries, quartered
- 2 tbs good quality marmalade
- 2 tbs milk
- nibbed sugar to decorate (I simply sprinkled a fine layer of white sugar over the time and it formed a lovely crust)
Preheat your oven to 180° and grease a 30 x 23cm baking or roasting pan (with 2.5cm high sides, minimum). Line the base with baking paper and set aside.
Pour into the lined tin and bake for 40-45minutes until risen, firm to the touch and golden brown. Check at the 30 minute mark and return to the oven if need be.
Cool in the tin for 10 minutes before removing to a wire rack. Peel off the parchment and gently cut into 24 pieces on a chopping board. Use a good sharp knife to ensure the pieces remain intact as far as possible.
In a large bowl, place the eggs and whisk on high with your beaters for about a minute, until they aerate somewhat. Measure in all the remaining ingredients, except the nibbed sugar and beat again until thoroughly blended.