Ingredients

• 450g raisins
• 450g sultanas
• 120g mixed peel
• 170g halved glace cherries
• 285g plain flour
• 285g butter
• 285g soft brown sugar
• 6 eggs (beaten)
• 4 tbsps brandy
• rind grated from 1/2 lemon
• 1/2 tsp mixed spice
• 1/2 tsp ground cinnamon

Method

1. Preheat the oven to 150C.
2. Line a 9" round cake tin.
3. Mix the fruit, peel, cherries, flour and spices together.
4. Cream the butter, sugar and lemon rind together.
5. Add the eggs a little at a time, beating well after each addition.
6. Fold in the flour and fruit mixture a bit at a time. Add the brandy.
7. Put the mixture into the tin, make a dip in the centre.
8. Put in lower part of oven and bake for 4 hours, cover the top with tin foil.
9. Leave to cool in the tin for 4 - 6 hours, then wrap in greaseproof paper and store in an airtight tin.