2mg fat and 225 calories per portionIngredients
- 9oz mixed, dried fruit (sultanas, raisins & currants)
- 3oz glacé cherries
- 2oz mixed peel
- 8fl oz (1 cup) apple juice
- 1oz hazelnuts
- 2 tbs pumpkin seeds
- 2 chopped pieces of preserved stem ginger
- Rind of 1 lemon, grated
- 4fl oz (1/2 cup) skimmed milk
- 4fl oz (1/2 cup) sunflower oil
- 8oz wholemeal self raising (cake) flour
- 2 tsp mixed spice
- 3 tbs brandy
For Decorating
Small amount of apricot jam
Whole preserved fruits
Method
1. Put the mixed dried fruit, mixed peel and cherries into a bowl and pour the apple juice over them. Leave to soak several hours, preferably overnight.
2. Lightly grease and line with a 7ins square cake tin with greaseproof paper. Preheat the oven to 150 deg C (300 deg F).
3. Put the hazelnuts, pumpkin seeds, preserved ginger, grated lemon rind, oil and milk into the bowl with fruit and stir well. Then stir in the brandy (use a different spirit like rum, if preferred).
4. Sieve (strain) the flour and mixed spice together then gradually stir into the fruit mixture.
5. Put the mixture into the cake tin (pan) and bake for about 90 minutes until golden brown. You can test it with a thin knife or skewer which will come out clean when the cake is cooked.
6. Cool on a wire rack.
To Decorate
1. Sieve (strain) the apricot jam, warm it slightly so it is a little runny, then brush over the top of the cake.
2. Cut the whole preserved fruits into attractive, reasonably big pieces, and then cover the top of the cake with them - the apricot jam will hold them in place.
Small amount of apricot jam
Whole preserved fruits
Method
1. Put the mixed dried fruit, mixed peel and cherries into a bowl and pour the apple juice over them. Leave to soak several hours, preferably overnight.
2. Lightly grease and line with a 7ins square cake tin with greaseproof paper. Preheat the oven to 150 deg C (300 deg F).
3. Put the hazelnuts, pumpkin seeds, preserved ginger, grated lemon rind, oil and milk into the bowl with fruit and stir well. Then stir in the brandy (use a different spirit like rum, if preferred).
4. Sieve (strain) the flour and mixed spice together then gradually stir into the fruit mixture.
5. Put the mixture into the cake tin (pan) and bake for about 90 minutes until golden brown. You can test it with a thin knife or skewer which will come out clean when the cake is cooked.
6. Cool on a wire rack.
To Decorate
1. Sieve (strain) the apricot jam, warm it slightly so it is a little runny, then brush over the top of the cake.
2. Cut the whole preserved fruits into attractive, reasonably big pieces, and then cover the top of the cake with them - the apricot jam will hold them in place.
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