Ingredients

• 225g butter, softened

• 225g light brown sugar

• 4 large eggs

• 225g plain flour

• 1 tsp mixed spice

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg

• 1 tsp baking powder

• 500g mixed dried fruit

• 75g glacé cherries, halved (optional)

• 50g chopped walnuts or pecans (optional)

• 1–2 drops food-grade pure essential oil of Orange.

• 2 tbsp orange juice

• Zest of 1 orange (optional, for extra flavour)

   

Method

1. Preheat your oven to 150°C (130°C fan). Grease and line a 20cm (8-inch) round cake tin with baking paper.

2. Cream the butter and brown sugar together until light and fluffy.

3. Beat in the eggs one at a time, adding a spoonful of flour if the mixture starts to curdle.

4. Sift together the flour, baking powder, and spices, then fold into the mixture.

5. Stir in the dried fruit, cherries, nuts (if using), orange juice, orange zest, and 1–2 drops of food-grade orange essential oil. Mix well.

6. Spoon the mixture into the prepared tin and smooth the top.

7. Bake for 2½–3 hours, or until a skewer inserted into the centre comes out clean. If the top browns too quickly, cover loosely with foil.

8. Leave the cake in the tin for 20 minutes before transferring to a wire rack to cool completely.

9. To Store: Wrap the cooled cake in baking paper and then foil. Store in an airtight container in a cool place. The flavour improves after a week or two.

If you wish, you can feed the cake every couple of weeks with a tablespoon of brandy, rum, or orange juice to keep it moist.