This recipe is adapted from the one that my mother used, I have substituted sherry for the water, added treacle and glace cherries. There is also a little glace peach that I had in the pantry, although, I do not usually add this. Stored in an airtight container, it will keep for a week or so.
I pkt mixed fruit ( approx 400 g)
125 g butter
1/2 cup sugar, I use dark brown
1/2 cup sherry
1 tablespoons treacle
1 cup flour
¼ teaspoon baking powder
1 teaspoon bicarb soda
1 teaspoons mixed spice
1 cup glace cherries
Combine sherry, butter, treacle, sugar and mixed fruit in a large saucepan. Cook on low heat until sugar dissolves and butter melts. Bring to the boil. Remove from heat and allow the mixture to cool for at least 10 minutes
Stir in baking powder, bicarb soda and spice and glace cherries if using.
Add eggs and then stir in flour. Mix well
Spoon the cake mixture into a prepared cake tin* and bake at 150 deg C until cake is golden brown and test cleanly with a skewer, approximately an hour and a half.
I use a 9/10 inch round cake tin or 8/9 inch square or sometimes make two small cakes.
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Butter makes everything better