Ingredients

225g (8oz) Country Products golden sultanas

225g (8oz) Country Products no-soak dried apricots, chopped

100g (3½oz) Country Products dates (Chopped)

45ml (3tbsp) Dry Sherry

Finely grated rind and juice of 1 small lemon

175g (6oz) Unsalted Butter

175g (6oz) Country Products Caster Sugar

3 medium eggs

100g (3½oz) Country Products chopped mixed peel

100g (3½oz) Country Products glace cherries, quartered

55g (2oz) Country Products glace ginger

55g (2oz) Country Products angelica, chopped

40g (1½oz) Country Products blanched almonds, roughly chopped

25g (1oz) Country Products desiccated coconut

150g (5½ oz) Plain Flour

5ml (1tsp) Country Products mixed spice

Method

Place the sultanas, apricots and dates in a large bowl and add the sherry, lemon rind and juice.

Cover and leave to soak at room temperature for several hours or overnight. Preheat the oven to 150C, 300F, Gas Mark 2.

Lightly grease a 24cm (9½ inch) non-stick ring cake tin.

Cream the butter and sugar together, then gradually whisk in the eggs.

Sift the flour and mixed spice, then fold into the mixture.

Stir in the peel, cherries, ginger, angelica, almonds and coconut, then stir in the soaked fruit.

Pour the mixture into the tin, levelling the surface with the back of spoon.

Bake in the oven for 1 ½ to 1 ¾ hours, until golden brown.

Cool the cake completely in the tin before turning out.

Wrap with greaseproof paper and foil.

Store for 6-8 weeks before use.