Recipe for a very lovely fruit cake courtesy of Steve of Blazey’s, Mill Street .

250g soft butter
250g light muscavado sugar
4 eggs
250g self raising flour
250g raisins
250g sultanas
125 g glacé cherries, halved
1tsp mixed spice
1 tbsp brandy

Grease an 8″ tin and line the base with greaseproof paper.
Combine all of the ingredients in a large bowl until well combined. Turn the mixture into the cake tin and level the top.
Bake in a pre heated oven at 140 centigrade for 1 hour, then cover with greaseproof paper and cook for a further 1 hour 15 minutes. The cake should be just firm to touch in the centre. Bake it in the middle of the oven. Good luck


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