Joymaker, here's the cake recipe .....
This is the everyday version.
125g marg
175g sugar ( granulated is fine )
175g currants
175g sultanas
50g candied peel
175g glacé cherries ( optional, but we like cherries:))
225ml water
1 level tsp bicarbonate of soda
1 heaped tsp of mixed spice
2 beaten eggs
125g plain flour, whole wheat or white
125g self raising flour, whole wheat or white
Pinch of salt
Place marg, sugar, currants, sultanas, peel, water, bicarb and mixed spice in a pan, bring to boil and simmer 1 min. Pour into large bowl. Allow to cool.
Line an 18cm square or 20cm round tin, with greased, grease proof paper.
Add eggs, flours and salt to cooled mixture, mix well pour into tin.
Bake in centre of a moderate oven, gas 4, 350F, 180C, for 1 1/4 hours.
( double the mixture will fill three 2lb loaf tins )
For the Christmas version,
Substitute 4 tbs of the water with brandy, rum or whisky.
Use dark sugar.
I add 175g of dried cranberries. It's a very forgiving cake so you can tweek it to your liking.
I use whatever Christmassy spices I feel like at the time, as much or as little as you like really.
Add the grated zest of an orange or lemon or both.
I decorate with nuts and glacé fruits with an apricot jam glaze.