| Fruit Cake | |
| 50g (2 oz) Raisins 175g (7 oz) Currants 100g (4 oz) Sultanas 50g (2 oz) Candied Peel Juice and rind of 1 orange 65 ml Sherry (2.5 floz) (You could add a splash of brandy too) 100g (4 oz) Margarine 100g (4 oz) dark brown sugar 1/2 tablespoon Treacle 25g (1 oz) Soya flour (or use plain flour) 50g (2 oz) Self raising flour 50g (2 oz) Plain flour 1/2 teaspoon Ground Mixed Spice 25g (1 oz) Blanched almonds, chopped
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| 1 | Soak the fruit and rind in the sherry. Soak for at least a few hours (preferably a day or two), stirring once or twice. |
| 2 | Put margarine, sugar, and treacle in a bowl and beat until fluffy. |
| 3 | Stir in fruit and nuts. |
| 4 | Pour into shallow oblong tin and cook for about 25 minutes at 200ºC/400ºF until cooked. |
| 5 | Put into lined tin (reusable non-stick baking parchment e.g. magic carpet is fantastic). |
| 6 | Cook for 3 to 3 1/2 hours at 150ºC/325ºF until when you put a wooden cocktail stick in the centre, it comes out clean (with no sticky bits). |