A quick and easy festive cake.
Ingredients
| 200 g | Dried apricots |
| 200 g | Raisins |
| 200 g | Mixed peel |
| 200 g | Currants |
| 200 g | Glace cherries |
| ¼ cup | Brandy |
| 3 | Eggs, large |
| ¾ cup | Brown sugar, lightly packed |
| 175 g | Butter, melted |
| 1 ½ cups | High grade flour (Main) |
| 1 tsp | Mixed spice |
Directions
- Preheat oven to 150C. Line a deep, 20cm round cake pan with baking paper.
- Quarter apricots then place all the fruit in a bowl with brandy.
- Beat eggs and sugar until light, add cooled butter and fruit. Mix well. Sift in flour and mixed spice. Mix gently. Pour into prepared cake pan and smooth top.
- Bake for about 1½ hours, until a skewer inserted in the centre comes out clean. Cool then wrap in foil and store in a cool place for at least a couple of weeks before cutting.