This is the easiest cake in the world to make and it tastes just as good if not better than those with ‘animal bits’ in. It can be used as a Christmas or birthday cake etc, but doesn’t keep forever like ‘traditional’ fruit cake – so just make it one or two days before you need it.
1½ lb (675g) mixed sultanas, currants, raisins
2 Tbs olive or walnut oil (some people prefer to use 3 Tbs)
12 oz (350g) 100% wholemeal self-raising flour
1 tbsp (15ml) molasses (or black treacle)
Grated rind of 1 lemon
¾ pint (450ml) water
2 tsp (10ml) ground mixed spice
3oz (75g) raw brown sugar
3 tbsp (45ml) sherry
Grease and line a 7½ inch (19cm) round cake tin.
Place all the ingredients, except the sherry, in a basin and beat well until evenly mixed.
Pour into a tin and bake at 150c (300f or Gas mark 2) for about 2 hours, until risen and firm to the touch.
Allow to cool slightly in the tin then spoon the sherry over the cake and leave in the tin until completely cold.
Decorate with almond paste and/or icing as desired! Easy!