Prep time: 1470 mins
Cook time: 210 mins
Total time: 28 hours
- -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
- -½ 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 140°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 3-3½ 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.