Makes 1 x 23cm (9 inch) cake.
- 225g (8 oz) butter
- 225g (8 oz) soft brown sugar
- 6 large free range eggs, beaten
- 225g (8oz) plain flour
- Half a tsp nutmeg, grated
- 1 tsp mixed spice
- Half a tsp cinnamon
- 85g (3 oz) ground almonds
- 625g (1lb 6oz) mixed fruit (currants, sultanas and raisins)
- 115g (4oz) mixed peel
- 55g (2 oz) crystallised pineapple pieces
- 55g (2oz) dried cranberries
- 85g (3 oz) dried apricots, chopped
- 85g (3 oz) crystakkised papaya pieces
- 115g (4 oz) glace cherries, chopped
- 3 tbsp brandy
For the decoration
- Glace fruits
Butter the base and sides of an AGA 23cm spring form tin and line the base. (There is no need to put any paper around the outside of the tin).
Place the butter and sugar into a very large basin or a new, clean washing-up bowl. Cream the butter and sugar togather until light and fluffy – it is easier to do this with your (freshly washed!) hand. Gradually beat in the eggs, adding a little of fhe flour towards the end to avoid curdling.
Sieve the flour and spices together. Fold in the flour, spices and ground almonds. Then mix in the dried fruits. Place in the roasting tin and level the top.
2, 3, 4 and 5 oven AGA: Slide the tin into the centre of the Simmering Oven and bake for about 6-6.5 hours, or until cooked through. (On a 4 oven AGA place on the grill rack placed on the floor of the Simmering Oven). Test with a skewer by inserting it into the centre of the cake and if it comes out clean the cake is cooked or listen to the cake if it does not ‘sing’ it is cooked.
AGA Total Control: For the best results, cook the cake in the Roasting or Baking Oven at Slumber setting.
Allow to cool and pierce the cake with a slim skewer and pour over the brandy. Remove from the tin. Decorate as you wish.
AGA Food Editor