Ingredients

The following ingredients have 18 Servings
  • 3 large eggs
  • 300g (10oz) plain flour
  • 250g (8oz) butter, softened
  • 250g (8oz) light muscovado sugar
  • 1 tbsp ground mixed spice
  • Pinch of salt
  • 410g jar of mincemeat
  • 500g (1lb) dried mixed fruit
  • 4 tbsp brandy
  • 20cm (8in) round or 18cm (7in) square cake tin, lined with baking parchment

Instruction

  • To ensure the cake is positioned centrally in the oven, put one of the shelves just below the centre of it. Set the oven to 140°C/280°F/Gas Mark 1.
  • Break the eggs into a bowl, beat them lightly and add the rest of the ingredients, except for the brandy. Use a wooden spoon to stir the mixture until smooth, then spoon it into the lined cake tin. With a wet hand, press the mixture into the tin and smooth on top, so that it's level.
  • Bake the cake in the centre of the oven for 3 - 3.5 hours, or until the cake feels firm to the touch and a skewer comes out clean after being inserted into the cake.
  • Remove the cake from the oven and place the tin on a wire rack. Leave the cake to cool for about 15 minutes, then spoon over the brandy. Leave it to cool completely in the tin.
  • Remove the cake from the tin and peel away the lining paper. Wrap it in clean baking parchment and then foil, and store in a cool place for up to 3 months, until ready to cover with icing and decorate. Follow our guide on <a href="/food/covering-a-cake-with-marzipan-82057" target="_blank" rel="noopener" data-original-url="https://www.goodto.com/food/covering-a-cake-with-marzipan-82057">how to cover a cake with marzipan</a>, then ice according to your liking.