Light Fruit/christmas Cake

Total Time: 3 hrs 40 mins Preparation Time: 40 mins Cook Time: 3 hrs

Ingredients

• 8 ounces soft margarine
• 6 ounces caster sugar
• 2 ounces soft light brown sugar
• 1 orange, grated rind only
• 4 eggs
• 1 tablespoon baily's irish cream
• 11 ounces all-purpose flour, sifted
• 3/4 teaspoon baking powder
• 3 teaspoons ground mixed spice
• 1/2 teaspoon ground cinnamon
• 6 ounces raisins
• 6 ounces currants
• 6 ounces sultanas
• 2 ounces dried apricots, finely chopped
• 2 ounces glace red cherries, roughly chopped
• 4 ounces mixed candied peel
• 3 tablespoons brandy
• 3 ounces walnuts, roughly chopped

Recipe

• 1 preheat the oven to 150c/300f/gas 2. grease a deep 8 inch round or 7 inch square tin. line the base & sides with a double thickness of greaseproof paper & then grease this as well. make sure the paper lining the sides are taller than the tin.
• 2 beat the eggs & baily's together in a jug or bowl. sift the flour, sugar & spices into the fruit mixture. add the beaten egg mixture to the other ingredients. beat together thoroughly with a wooden spoon for 2-3 minutes, until completely combined. do not use a food processor.
• 3 spoon the mixture into the prepared tin. level with the back of a spoon.
• 4 make a slight indentation in the centre of the mixture so it will rise evenly.
• 5 bake in the centre of the oven 2 1/2 - 3 1/2 hours. test the cake after 2 1/2 hours by inserting a clean metal skewer into the centre of the cake. if it is cooked, the skewer will come out clean & the centre will be firm when pressed lightly. if it is not cooked, return to the oven, but test at intervals. if the top is browning too quickly, place a disc of foil or brown paper over it to reduce burning.
• 6 once cooked, remove from the oven & allow to cool completely in the tin. turn the cake out onto a wire wrack, leaving the lining paper on. using a clean skewer, prick the top of the cake in places. spoon over a dessert spoon of brandy. wrap the cake in foil or muslin, if available. place in an airtight tin.
• 7 feed the cake with brandy at intervals (once very two weeks) until required.
• 8 if using as christmas cake, the cake can be iced as usual, or you can decorate with just a dusting of icing sugar & ribbon.