@PenCreed
This makes 6 x 3" individual cakes, or 2 x 4" cakes, 1 x 6" cake (all round) or 1 x 1lb rectangular loaf cake.
Mixed fruit and peel: 415g
Glace cherries, washed and quartered: 40g
Brandy for soaking (or black tea for no alcohol): 45ml
Soft brown sugar: 60g
Dark brown muscovado sugar: 45g
Cooking marg: 110g
2 x large eggs
Plain flour: 110g
Salt: 1/4 tsp
Ground nutmeg: 1/4 tsp
Mixed spice: 1/4tsp
Chopped almonds: 40g (leave out if nut-free)
Lemon zest: 1/2 lemon
Orange zest: 1/2 orange
24 hours (at least) before you want to make the cake(s): Wash the glace cherries in hot water, drain and quarter and add to the dried fruit and peel. I use a tupperware box, so you can shake the fruit after the next step.
Add the brandy (or black tea) Preheat oven to 140C, and grease and line either 6 x 3" tins, 2 x 4" tins, or 1 6" round tin, or 1 x 1lb loaf tin.
After 24 hours, make your cake by: mixing together (using a stand mixer, or a hand mixer) the cooking marg and the light and dark muscovado sugars for around 5 mins, or until light and fluffy.
Meanwhile, sift the plain flour, salt, nutmeg and mixed spice into a bowl.
When marg and sugar are mixed, add the eggs 1 at a time, adding a spoonful of flour/salt/spice mix with each egg to prevent curdling.
Add the rest of the flour/salt/spice mix by hand when both eggs are combined.
Finally, grate in the lemon and orange zest, and mix through the chopped almonds (if using).
Spoon mix equally into your prepared 6 x 3", 2 x 4" or 1 x 6" round, or 1 x 1lb loaf tins.
Bake at 140C for around 1 1/2 hours for the 3" cakes, 2 hrs for the 4" cakes, 2 1/2 hours for the loaf tin cakes, and 3 hours for the 6" cakes.
Test with a skewer to be sure - when it comes out clean, they cake(s) is/are done.
When cool, wrap in greaseproof paper, and skewer in several places and sprinkle with brandy (optional) every two weeks before you want to marzipan and ice.
Have fun, and any questions, or steps that aren't clear, please ask!