250g (8oz) light muscovado sugar/ soft brown sugar
1 tbsp ground mixed spice
Pinch of salt
410g fruit mince
500g (1lb) dried mixed fruit include cherries (cut the cherries in half)
20cm round or 18cm square cake tin, lined with baking paper or wax wrap
To ensure the cake is positioned centrally in the oven, put one of the shelves just below the centre of it. Set the oven to 140°C
Break the eggs into a bowl and add the rest of the ingredients. Beat the mixture until smooth, use a cake mixer as its easier than by hand. Then spoon it into the lined cake tin. With a wet hand, press the mixture into the tin and smooth on top, so that it’s level.
Bake the cake in the centre of the oven for 3 – 3.5 hours, or until the cake feels firm to the touch and a skewer comes out clean after being inserted into the cake.
Remove the cake from the oven and place the tin on a wire rack. Leave the cake to cool for about 15 minutes.
Remove the cake from the tin and peel away the lining paper. Wrap it in clean baking paper or wax wrap and then foil, and store in a cool place for up to 3 months.