Makes 22cm round cake
395g can sweetened condensed milk
160g butter
1½ cups (250g) raisins
1½ cups (250g) sultanas
1½ cups (250g) currants
1½ cups (250g) glacé cherries
2 eggs
¼ cup brandy or sherry
1½ cups plain flour
2 tsp mixed spice
1 tsp ground cinnamon
½ tsp bicarbonate of soda
1 cup of nuts of choice (we used pecans)
2 tbsp brandy or sherry (extra)
1 Preheat oven to 150C. Grease and line a 22cm round cake tin, preferably spring form, with baking paper.
2 Pour condensed milk into a heavy based saucepan and add butter. Place over a low heat, stirring occasionally, until butter melts. Add raisins, sultanas, currants and cherries to saucepan and stir until well combined. Gently simmer for 5 minutes. Remove from heat and cool for 10 minutes.
3 Make a well in the centre of cooled fruit mixture. Combine eggs and brandy in a jug. Add to fruit mixture and stir until combined. Sift flour, mixed spice, cinnamon and bicarbonate of soda over fruit mixture. Stir until well combined.
4 Spoon into prepared tin and smooth top with the back of a wet spoon. Bake for 1½–2 hours or until cake is cooked in the centre when tested with a skewer. Pour brandy or sherry (extra) over hot cake. Serve wedges of cake with ice-cream and butterscotch sauce or custard.
