ingredients
makes 3
1 cup raisins
1 cup currants
1 cup Seedless white raisins
1/4 cup sliced glace cherries
3/4 cup mixed peel
grated rind of 1 orange
2 3/4 cups All purpose flour
1/2 tsp baking powder
1 tsp mixed spice
1 cup sweet butter, softened
1 cup superfine sugar
5 eggs
topping
1/2 cup whole blanched almonds
1/4 cup halved glace cherries
1/2 cup sliced glace fruits
3 tbsp apricot glaze
method
1. Preheat the oven to 150°C/300°F. Prepare 3 x 6 inch round cake pans. Place all the fruit and the orange rind into a large mixing bowl. Mix together until blended. In another bowl, sift the flour, baking powder and mixed spice. Add the butter, sugar and eggs. Mix together and beat for 2 - 3 minutes until smooth and glossy. Alternatively use a food mixer or processor for 1 minute.
2. Add the mixed fruit to the cake mixture and fold in, using a spatula, until blended. Divide the cake mixture between the 3 tins and level the tops. Arrange the almonds in circles over the top of one cake, the glace cherries over the second cake and the mixed glace fruits over the last one. Bake in the oven for approximately 2 - 2 1/2 hours or until a skewer inserted into the centre of the cakes comes out clean.
3. Leave the cakes in their tins until completely cold. Turn out, remove the paper and brush the tops with apricot glaze. Leave to set, then wrap in cellophane paper or clear film and place in pretty boxes.
To make apricot glaze, sieve the required amount of spread into a saucepan and heat gently to achieve a runny consistency.
