2. Grease an 18cm round cake tin and line with baking parchment. 3. Pour the condensed milk and butter into a large heavy-based pan and add all the fruit. 4. Gently heat until the butter has melted, stirring all the time. 5. Simmer the fruit gently for 5 minutes, stirring all the while until the fruit feels softened. 6.. Preheat the oven to 140C/275F/Gas 1. Put the flour, grated nutmeg, mixed spice, butter, sugar, eggs, chopped almonds, black treacle and the citrus zest into a large bowl and beat well to mix thoroughly. Fold in the soaked fruits. Spoon the mixture into the prepared cake tin and spread out evenly with the back of a spoon.
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Preheat the oven to 150⁰C/ Fan 130⁰C/ gas mark 2. Grease an 18cm round cake tin and line with baking parchment. Following advice from my mum I also wrapped the outside of the tin with brown paper so the outside of the cake wouldn't burn. Pour the condensed milk and butter into a large heavy-based pan and add all the fruit.. Method: 1. Put the currants, sultanas, raisins, rinsed, dried and quartered cherries, snipped apricots and chopped mixed peel in a large bowl. Stir in the brandy, cover the bowl and leave in a cool place overnight. 2. Lightly grease a 23cm in deep round cake tin.
