Ingredients
- 1 can (≈ 397 g) condensed milk
- 150 g butter
- 225 g raisins
- 225 g sultanas
- 175 g currants
- 175 g glacé cherries, roughly chopped
- 225 g self‑raising flour
- 2 tsp ground mixed spice
- 1 tsp ground cinnamon
- 2 large eggs, beaten
Instructions
- Preheat the oven to about 150 °C (≈ 300 °F) (for a conventional oven).
Grease and line an 18 cm (≈ 7 in) round cake tin (or similar size). - In a heavy saucepan, combine the condensed milk, butter and all the dried fruits.
- Gently heat the mixture, stirring until the butter melts, then let it simmer for about 5 minutes, stirring occasionally, until the fruits are soft and well coated.
- Remove from heat and cool the fruit mixture until it’s lukewarm (or cooler) — this is important so you don’t cook the eggs when you add them.
- Meanwhile, sift together the self‑raising flour, mixed spice and cinnamon into a large bowl.
- Make a well in the dry ingredients and add the beaten eggs and the cooled fruit mixture. Stir gently until just combined. Don’t overmix.
- Pour the batter into the prepared tin, smoothing the top.
- Bake for about 1¾ to 2 hours, or until a skewer in the centre comes out clean and the top is golden.
- If you see the top browning too much, tent loosely with foil partway through baking.
- Let the cake cool in the tin for ~10 minutes, then transfer to a wire rack to cool completely.
Tips & Variations
- Let the boiled fruit mixture cool well before adding eggs — hot mixture can scramble them.
- Use whatever dried fruit you like: you can swap in apricots, dates, etc.
- You can optionally brush the top or “feed” the cake with brandy, rum, or sherry to boost flavor and moisture after baking.
- Store in an airtight tin; the flavour improves over a day or two.
- You can freeze slices (wrapped) for longer storage.