Last-Minute Christmas Cake - cooking recipe

Ingredients

575 g mixed dried fruit
225 g sultanas
225 g raisins
1 lemon, juice and rind of, grated
1 tablespoon black treacle
150 ml port wine or 150 ml sherry wine
125 g whole wheat flour
125 g plain white flour
1 teaspoon mixed spice
1 teaspoon ground cinnamon
225 g butter
225 g dark brown sugar
4 eggs
175 g glace cherries
25 g sliced almonds

Preparation

Put the mixed dried fruit, sultanas, rind and juice and treacle into a saucepan with the port and bring to the boil.
Remove from the heat, cover and leave to get cold.
Meanwhile, set the oven to 150C/300/gas mark 2 and line a 20cm/8 inch square tin or four 10cm/4 inch round tins with greaseproof paper.
Sift the flours with the spices on to a plate.
Cream the butter and sugar until very light, then alternately beat in the fruit, eggs and flour.
Finally stir in the cherries and almonds.
Spoon the mixture into the tins or tins, hollowing out the centre very slightly so that the surface will be flat.
Bake the large cake for 2-3 hours and the small ones for 1 1/2 -1 3/4 hours, or until a skewer inserted in the middle comes out clean.
Leave to cool in the tin(s).