You will need:

250g (9oz) currants

250g (9oz) raisins

250g (9oz) sultanas

100ml (4floz) brandy

Finely grated rind and juice of an orange

100g (4oz) natural cherries – rinsed, dried and cut in half

100g (4oz) peel- chopped

300g (12oz) plain flour

2 teaspoons mixed spice

225g (8oz) butter

225g (8oz) soft dark sugar

4 free range eggs – beaten together


20 cm (8 inch round) cake tin greased and double lined with parchment.

For conventional cookers wrap the outside of the tin with brown paper and secure tightly



The day before.

Wash and dry the dried fruit and place in a bowl with the orange zest, juice and brandy.  Cover and leave to soak overnight.

Preheat your conventional oven to 150 C or gas mark 2 or place a grid shelf on the floor of your simmering oven.


Sift the flour and spices together.

In a mixing bowl cream the butter and sugar together until pale and fluffy.

Gradually add the eggs with a tablespoon of flour and mix well.

Fold in half the flour and then add the soaked fruit, cherries and peel.  Continue to mix carefully with the remaining flour.  Ensure that the mixture is evenly distributed and that there is no dry flour or fruit left.

Spoon carefully into the prepared lined tin.

Bake in a conventional oven for approximately 31/2 – 4 hours.

To cook in a traditional AGA

Bake for 6-61/2 hours or until cooked through when tested with a skewer.

To cook in an AGA Total Control

Cook the cake in baking oven at slumber setting.