INGREADIENT

• 250 g butter
• 1 kg mixed dried fruit
• 200 g brown sugar firmly packed
• 125 ml brandy
• 125 ml water
• 1/2 tsp bicarbonate of soda
• 2 tsp orange rind grated
• 1 tsp lemon rind grated
• 1 tbs treacle
• 5 eggs lightly beaten medium
• 250 g plain flour
• 50 g self-raising flour
• 2 tbs glace cherries optional *to decorate
• 2 tbs blanched almonds optional *to decorate

Direction

1. Grease a deep 23 cm round cake tin, line base and sides with 3 layers of baking paper to 5 cm above edge of tin.
2. In a large saucepan, place butter, fruit, sugar, brandy and water.
3. Bring to boil, stirring, then simmer covered for 10 minutes.
4. Stir in soda, cover and allow to cool.
5. Stir rinds, treacle, eggs and flours into cooled mixture. Spread evenly into prepared tin.
6. Decorate with the cherries and almonds.
7. Bake at 140C for about 2¾ hours, checking after 2 hours.
8. Cover hot cake tightly with foil, cool in tin.