Easy Christmas cake which can be done early (late Oct) and preserved with brandy or last minute. Nut free!
350g Plain Flour
5ml (1 tsp) Mixed Spice
225g Unsalted Butter
1kg Mixed Fruit
100g Glace Cherries
225g Muscovardo / Unrefined Sugar
If you're preparing this cake early, feel free to soak the fruit and cherries in brandy and / or cider. I 've found two weeks is sufficient.
Take a 24cm round tin, grease and line with greaseproof paper. Make a tin foil 'chimney' which extends double the height of the tin to prevent scorching and prevent cracking. Warm oven to Gas 2 / 150 C / 300 F.
Mix together flour & spice.
Beat eggs & milk. Add brandy. If you want to, a splash of strong still cider works well.
Soften butter (30s in the microwave works nicely) and cream together with sugar.
Add flour & egg bit by bit mixing well
Add mixed fruit & cherries
Put mix into tin. Tie tin foil round tin and place in oven for 3.5hrs
At 3.5hrs, remove foil and return to oven for 30 mins.