1/4cupbrandyoptional: alternatively replace with water
2cupsflourall purpose
1teaspoonbaking powder
1teaspoonsground cinnamon
1teaspoonground ginger
for the salted maple syrup
1cupwater
1/2cupsugar
1/2cupmaple syrup
2tablespoonsbutter
1/2cupbrandyoptional
large pinch sea salt flakes
Instructions
Cook the fruit (Except for the cherries), butter, sugar and water until the mixture is dark and sticky.
Add the cherries and baking soda and refrigerate over night.
The next morning, pre-heat the oven to 140°c.
Beat in the eggs and brandy/water into the cooled fruit mixture. I find it easiest to do this in the bowl of a freestanding mixer.
Add the flour, baking powder and spices and mix through.
Grease and line a 20cmx7.5cm cake pan then transfer the cake mix to the prepared cake pan.
Place in the oven and bake for 90 mins-2 hours or until a skewer inserted into the center comes out relatively clean. You want a little stickiness there as you want the cake to be almost gooey.
In the meantime, simmer together all the syrup ingredients for 10 minutes then set aside.
When the cake comes out of the oven, pour over the syrup then allow to soak in overnight.