|Soft margarine||225 Gram|
|Caster sugar||225 Gram|
|Frozen pasteurised egg||175 Milliliter, thawed|
|Plain flour||275 Gram|
|Baking powder||5 Milliliter|
|Mixed spice||10 Milliliter|
|Rum/Brandy / orange juice||30 Milliliter|
|Mixed dried fruit||450 Gram|
|Glace cherries||50 Gram, chopped|
1. Cream the margarine and sugar together until pale and light. Gradually add the egg, beating well after each addition.
2. Sift the flour, baking powder and spice together and fold into the creamed mixture alternately with the rum, brandy or orange juice.
3. Mix in the dried fruit and glace cherries. Turn the mixture into an 18 cm/7 in deep, round cake tin which has been greased and the bottom and sides lined with greased greaseproof paper.
4. Bake in the centre of a cool oven 150°C/300°F/Gas mark 2 for about 3 hours. When the cake is cooked a skewer inserted in the centre should come out clean. Remove from the tin and cool on a wire rack. Remove the paper.