Ingredients

• 2lb/900g sultanas
• 8oz/225g raisins
• 4oz/125g dried apricots, chopped
• 4oz/125g glacé cherries, chopped
• 2oz/50g chopped mixed peel
• 2oz/50g chopped mixed nuts
• rind of 1 lemon, finely grated rind
• rind and juice of 2 oranges, finely grated rind and juice
• 2 tbsp sherry
• 9oz/250g plain flour
• 1 tsp ground mixed spice
• 1 tsp cinnamon
• 7oz/200g butter or margarine
• 7oz/200g caster sugar
• 2 tbsp golden syrup
• 4 eggs, size 3, beaten

Method

1. In a large bowl mix together the sultanas, raisins, apricots, cherries, mixed peel, mixed nuts, grated lemon and orange rinds and orange juice. Spoon the sherry over and mix well. Cover and leave to stand for at least 2 hours, or overnight if possible.
2. Sift together the flour and spices.
3. In another bowl beat the butter or margarine until soft, then add the sugar and syrup and cream together until light and fluffy.
4. Beat in the eggs a little at a time, adding a bit of the sifted flour and spices with each addition. Fold in the remaining sifted flour and spices.
5. Fold in the fruit mixture and mix well. Spoon into a greased and lined tin (8in/20cm round or square) and make a slight dip in the centre.
6. Bake at Gas Mark 2/300°F/160°C for 2½ to 3 hours or until a skewer inserted through the centre comes out clean. Cool in the tin.

Notes