Ingredients

• 175g/6oz softened butter
• plus extra for greasing
• 175g/6oz soft light brown sugar
• 3 tbsp orange marmalade
• 3 free-range eggs
• beaten
• 225g/8oz self-raising flour
• 25g/oz ground almonds
• 1 heaped tsp ground mixed spice
• 400g/14oz mixed dried fruit
• 75g/3oz glace cherries
• halved
• 2 tbsp whisky or milk
• 40g/1½oz blanched almonds to decorate
• 1 tsp granulated or caster sugar
• to decorate (optional)

Directions

• Preheat the oven to 150C/300F/Gas 2. Grease and double-line a 20cm/8in loose-based deep cake tin with greaseproof paper.
• Beat the butter and sugar in a food processor for 3-4 minutes
• or until very light and fluffy.
• Add the marmalade and mix for a few seconds more. Slowly add the eggs
• one at a time
• beating well after each addition.
• Add the flour
• almonds and spices to the batter. Mix slowly until well combined
• then stir in the mixed dried fruit and cherries with a large metal spoon. Add the whisky or milk and mix until well combined.
• Spoon the mixture into the cake tin
• smooth the surface and carefully arrange the blanched almonds in circles on top.
• Bake for 1½-2 hours
• or until well risen
• firm and golden-brown. (Test the cake by inserting a skewer into the centre. If the skewer comes out clean
• the cake is done.)
• Leave the cake to cool for 10 minutes then remove from the tin
• peel off the lining paper and set aside to cool on a wire rack. Sprinkle with granulated sugar. Store in a cake tin and eat within 4-5 days.