My cake receipe is:
6oz sultanas
6oz raisins
4oz currants
4oz glacecherries
3oz mixed peel
Booze - sherry/brandy whatever
6oz butter
6oz soft brown sugar
4 eggs
4oz SR flour
4oz plain flour
pinch salt
1/2 teaspoon mixed spice
1oz ground almonds
Mix together all fruit. pour over booze and leave to soak
Grease & line a 8 inch cake tin
Method
Cream butter & sugar until soft & fluffy. Beat in eggs one at a time. Fold in flour, salt & ground almonds. Drain off any liquid from the fruit and mix fruit into mixture stirring until well blended.
Put into prepared tin, smooth top and bake just below middle of oven for 1 hour on 180, Then cover with foil and reduce oven to 160 and cook for a further 1.5 hours until firm to touch.
Leave to stand in tin until nearly cold. remove from tin, prick well and pour over liquid from dried fruit. Wrap in foil or greaseproof paper and leave to mature
You can use whatever fruit you prefer and add nuts, just make sure the weight is right. We dont like cherries!!!
I used sherry and scotch mac this year, as its what I had in, then my mum gave me some brandy!!!