- 450g dried mixed fruit
- 100g raisin
- 100g glacé cherries
- grated zest 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- grated zest 1 orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 150ml medium sherry
- 175g soft brown sugar
- 100g plain flour
- 50g self-raising flour
- 50g ground almonds
arr-mund or al-mund
Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
- 1 tsp mixed spice
- 175g butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 3 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
Tip the fruits and zests into a bowl, pour over the sherry and leave to marinate overnight. Grease and line the bottom and sides of a deep 20cm cake tin with a double layer of baking parchment. Heat oven to 140C/fan 120C/gas 1.
Mix all of the dry ingredients in a large bowl, together with the butter and eggs. If the mixture starts to curdle you can add a little more plain flour. Stir in the fruit, discarding any sherry that has not been absorbed, then spoon the mixture into the tin. Smooth the surface and make a small dent in the middle.
Bake in the centre of the oven for 2½ hrs until the cake is dark golden brown in colour; an inserted skewer should come out clean. If the top of the cake browns too quickly, cover it with a layer of baking parchment. Leave it in the tin for about 10 mins before turning it out onto a wire rack, then leave it to cool. Serve plain or with the icing or decoration of your choice.