ingredients
makes 7 inch square cake
2/3 cup Seedless white raisins
2/3 cup raisins
1/2 cup currants
1/3 cup glace cherries, halved
1/4 cup cut mixed peel
1 cup apple juice
1/4 cup toasted filberts
2 tbsp pumpkin seeds
2 pieces stem ginger in syrup, chopped
finely grated rind of 1 lemon
1/2 cup skimmed milk
1/4 cup sunflower oil
1 3/4 cups whole wheat self-raising flour
2 tsp mixed spice
3 tbsp brandy or dark rum apricot jam, for brushing
glace fruits, to decorate
method
1. Place the Seedless white raisins, raisins, currants, cherries and peel in a bowl and stir in the apple juice. Cover and leave to soak overnight.
2. Preheat the oven to 150°C/300°F. Grease and line an 7 inch square cake pan.
3. Add the filberts, pumpkin seeds, ginger and lemon rind to the soaked fruit. Stir in the milk and oil. Sift the flour and spice and stir into the mixture with the brandy or rum.
4.. Spoon into the prepared tin and bake for about 1 1/2 hours, or until the cake is golden brown and firm to the touch.
5. Turn out and cool on a wire rack. Brush with sieved apricot jam and decorate with glace fruits.
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