Method: 1. Put the currants, sultanas, raisins, rinsed, dried and quartered cherries, snipped apricots and chopped mixed peel in a large bowl. Stir in the brandy, cover the bowl and leave in a cool place overnight. 2. Lightly grease a 23cm in deep round cake tin.. Method. 1. Preheat the oven to 160°C (fan 140°C/325°F/Gas 3). Grease a 20cm (8in) springform or deep, loose-bottomed round cake tin. Line the base and sides of the tin with baking parchment. 2.
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Preheat the oven to fan 130°C / conventional 150°C / gas mark 2. Grease an 18cm round cake tin and line it with baking parchment. In a large, heavy-based pan, pour the condensed milk and add the butter and all the dried fruits. Gently heat the pan, stirring constantly, until the butter has melted. Let the fruit mixture simmer gently for 5.. Step 3: Crafting the Batter. In a separate large mixing bowl, sift 225g of self-raising flour, 2 teaspoons of ground mixed spice, and 1 teaspoon of ground cinnamon. Mix them together to create a well in the center of the bowl. Break 2 large eggs into the well and pour in the cooled fruit mixture.
