Ingredients:
- 75 gms Raisins
- 75 gms Sultanas
- 75 gms Currants
- 2 tsp Mixed Spice
- 250 ml Apple Juice
- 120 ml Skimmed Milk
- 120 ml Sunflower Oil
- 3 tbsp Brandy or Rum
- 2 tbsp Pumpkin Seeds
- 50 gms Cut Mixed Peel
- Apricot Jam, for brushing
- 225 gms Self-raising Flour
- 25 gms toasted Hazelnuts
- 75 gms Baked Glace Cherries
- Finely Grated Rind of 1 Lemon
- 2 pieces Stem Ginger in Syrup, chopped
Method:
- Place the sultanas, raisins, currants, halved cherries and mixed peel in a bowl and tir in the apple juice. Cover and leave to soak overnight.
- Preheat the oven to 150 degrees C/300 degrees F/Gas 2.
- Lightly grease and line a 7 in (15 cm) square cake tin.
- Add the bazelnuts, pumpkin seeds, ginger and lemon rind to the fruit. Stir in the milk, oil, sifted flour and spice, and the brandy or rum.
- Spoon into the prepared tin and bake for 1½ hours, or until golden brown and firm to the touch. Turn out and cool on a wire rack.
- Brush with sieved apricot jam and decorate with glace fruits, if desired.
Tip: Dust raisins, chocolate chips, candied or dried fruit, and nuts with some of flour specified in recipe before adding to batter to prevent shrinking.