130g prunes, chopped
100g mixed peel, chopped
1 apple, peeled and grated
3 tbsp marmalade
Juice and zest, grated of 1 lemon
Juice and zest, grated of 1 orange
125g butter, softened, plus extra for greasing
125g brown sugar
2 tbsp treacle
150g plain flour, sifted
100g almonds, ground
1 tsp cinnamon
1 tsp mixed spice
½ tsp salt
250g apricot jam
glacé fruits, to serve
Combine sultanas, currants, raisins, prunes, mixed peel, apple, marmalade, brandy, lemon juice and zest, and orange juice and zest in a large bowl. Soak overnight.
Preheat oven to 160°C. Butter a 25cm tin and line base and sides with baking paper.
In the bowl of an electric mixer, beat butter and brown sugar until mixture is light and fluffy. Mix in treacle, then add eggs one at a time, beating well after each addition. Fold in flour, almonds, cinnamon, mixed spice, and salt. Fold in fruit mixture.
Spoon into prepared tin and bake for 1½ hours. Keep checking after 1 hour. Cake is cooked when a skewer inserted into its centre comes out clean.
Remove cake from oven, and let cool in tin, then wrap in baking paper and aluminium foil until ready to serve.
Place apricot jam in a saucepan with ¼ cup water, bring to the boil, simmer for a few minutes, then strain through a sieve.
Brush cake with glaze while glaze is hot. Top with glacé fruits.
We recommend making the cake at least two weeks (even up to 3 months) before you plan to serve it.