o whip up this classic, fruity delight? Follow these easy steps:
Step 1: Preheat Your Oven
Preheat your oven to 160°C (140°C fan)/325°F/gas mark 3 . Grease and line a 900g (2 lb) loaf tin with parchment paper.
Step 2: Boil the Fruits
- In a medium saucepan, melt the butter over low heat.
- Add the brown sugar, dried fruits, orange zest, orange juice, cinnamon, and mixed spice. Stir well to combine.
- Bring the mixture to a gentle boil, then reduce the heat and simmer for 5 minutes , stirring occasionally. Remove from heat and let it cool slightly.
Step 3: Prepare the Batter
- Once the fruit mixture has cooled slightly, stir in the beaten eggs until fully incorporated.
- Sift the self-raising flour into the mixture and fold gently until you have a smooth batter.
- If desired, stir in 2–3 tablespoons of brandy, rum, or sherry for extra flavor.
Step 4: Bake the Cake
- Spoon the batter into the prepared loaf tin, smoothing the top with a spatula.
- Bake in the preheated oven for 1 ½–1 ¾ hours , or until a skewer inserted into the center comes out clean.
- If the cake starts to brown too quickly, cover the top loosely with foil.
Step 5: Cool and Store
- Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- For enhanced flavor, wrap the cooled cake in parchment paper and store it in an airtight container for 1–2 days before serving.
- Optional: Brush the top of the cake with additional alcohol (brandy, rum, or sherry) every few days to keep it moist and flavorful.
Why This Recipe Works So Well
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