- 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
- Place the fruit and mixed peel into a large bowl, mix in the brandy, cover and leave in a cool place overnight.
- Prepare the 2 tins and preheat the oven to 135°C/275°F.
- In another large bowl, place the flour, spices, margarine, sugar, eggs, almonds, treacle and zest. Mix well, then fold in the soaked fruits.
- 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.
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.