• 300g currants
  • 150g sultanas
  • 150g raisins
  • 100g glacé cherries, chopped
  • 100g dried apricots, chopped
  • 50g mixed peel
  • 3 tbsp brandy
  • 200g plain flour
  • Large pinch of nutmeg
  • 1/2 tsp ground mixed spice
  • 200g soft margarine (or butter)
  • 200g muscovado sugar
  • 4 eggs
  • 50g whole almonds
  • 1 tbsp black treacle
  • Zest of 1 lemon, finely grated
  • Zest of 1 orange, finely grated
  • A small amount of apricot jam


  1. Place the fruit and mixed peel into a large bowl, mix in the brandy, cover and leave in a cool place overnight.
  2. Prepare the 2 tins and preheat the oven to 135°C/275°F.
  3. In another large bowl, place the flour, spices, margarine, sugar, eggs, almonds, treacle and zest. Mix well, then fold in the soaked fruits.
  4. Divide the mixture between the tins and level the surfaces with the back of a spoon. Cover each surface loosely with parchment-lined foil and bake for 3-312 hours, or until the cake feels firm to the touch and a skewer inserted into the centre comes out clean. Once cool, sandwich the two halves together with icing or melted apricot jam.

To decorate:

You can decorate in two ways either make a stiff but still runny icing with icing sugar and a little water, or by rolling out some fondant icing in a ‘blob’ shape and laying over the top. Finally, finish with holly and berries, or your choice of decoration.