180g (6oz) Butter.
1 cup brown sugar
2 tablespoons brandy
500g (16oz) dried mixed fruit (sultanas, currants, raisins, peel, cherries etc)
1 cup water
3 eggs, beaten
2 cups (16 fl.oz) self raising flour, sifted
1 teaspoon mixed spice
1 teaspoon ground cinnamon
50g (about 2oz) whole blanched almonds.

Preheat oven to 160c (325). Combine butter, sugar, brandy, mixed fruit and water in a large saucepan. Bring to boil stirring occasionally until butter has melted. Reduce heat and simmer, covered, for 5 minutes. Set aside to cool.

Combine cooled fruit mixture with eggs then fold through flour and spices. Spoon mixture into a 20cm (8inch) double-lined round cake tin and arrange almonds in a pattern on the top. Bake for 1 hour and 20 minutes.

Hope I have done the conversions correctly. The whole mix is made in the saucepan, so no extra dishes to wash

Recipe submitted by Maureen from Australia. First published on The Yorkshire Website