Ingredients
450g candied mixed fruit
55g glace cherries, finely chopped
225g Brown Sugar
115g Butter
140ml ((¼ pint) water or milk
½ tsp baking soda
2 eggs
225g Self-Raising Flour
1 tsp mixed spice
1 tbsp Sherry
1 tsp Vanilla Essence
Optional: Whole or flaked almonds for topping
Cooking Steps
Step 1
In a medium saucepan, combine the mixed fruit, brown sugar, butter, chopped glace cherries, and water (or milk). Bring the mixture to a boil over medium heat, then turn the heat down and simmer gently for 15 minutes, stirring occasionally.
Step 2
Remove the pan from the heat and stir in the baking soda. Allow the mixture to cool down completely to room temperature.
Step 3
Preheat the oven to 150C / 300 F/ Gas Mark 2. Line an 8-inch (20cm) round cake tin with greaseproof paper, lightly buttered and floured. Wrap double-layered brown paper or newspaper around the outside of the cake tin and secure it with string. This prevents the outer edges of the cake from drying out or burning during the long bake time.
Step 4
Once the fruit mixture is cool, beat in the eggs, vanilla essence, and sherry until well blended. Sift in the self-raising flour and mixed spice, then gently fold together until fully combined and no dry streaks remain.
Step 5
Pour the batter into the prepared tin and smooth the top. If using whole or flaked almonds, arrange them on top before baking. Bake on centre rack for 2 hrs to 2hrs 30 minutes, or until a skewer inserted into the centre comes out clean.
Step 6
Allow the cake to cool in the tin for 20 minutes before turning it out on a wire rack to cool completely.
Wrap in greaseproof paper and foil and store in an airtight container if you plan to marzipan and ice later.