You Need:

1.5 Ibs mixed dried fruit (raisins,currants,sultanas)

1 500ml can cider

1 Ib of flour

1 teaspoon baking powder

1 teaspoon mixed spice

8oz butter

8oz soft dark brown sugar

4oz mixed peel

Finely grated rind of one orange

4 eggs

A little granulated sugar for topping

The night before cooking put the dried fruit (cleaned of stones etc) into a bowl with the cider and allow to soak over night.

Grease and base line a 9 inch round deep cake tin.

Sieve the flour, baking powder, pinch of salt and mixed spice into a bowl. Blend in the butter into the bowl and mix the flour etc. into a crumb like texture.

Stir in the sugar, mixed peel, and grated orange rind.

Mix all the ingredients thoroughly.

In the centre of this cake mix make a hollow and add in beaten eggs, and your fruit (minus surplus cider!)

Mix all this up until it reaches a soft dropping consistency.

Pour the cake mix into the cake tin, leveling off the top. Sprinkle on top the granulated sugar.

Pre heat an oven 160c, 325f, or gas mark 3.

Place the cake tin into the preheated oven for an hour. Then reduce the oven temp. to 150c, 300f, or gas mark 2; and cook for a further 1.5 hours or until the top of the cake is springy to touch and the cake is shrinking slightly.

If you’re unsure pierce with a skewer, if it comes out clean it’s ready (or overdone!)

Turn the cake out onto grease proof paper and place in a cake tin.

Best left for a couple of days before eating.