- 225g wholemeal flour
- 140g soft dark sugar
- 140g unsalted butter, softened
- 175g mixed dried fruit
- 450g good quality mincemeat
- 55g walnuts, chopped
- 3 eggs
- 3 tsp baking powder
- 2 tsp mixed spice
- Grated zest of 1 orange and 1 lemon
Preheat the oven to 170°C (150°C fan/gas mark 4).
Grease and line a 20cm spring-form cake tin.
Place all the ingredients in a large bowl and mix until smooth and even.
Spoon the mixture into the tin and smooth the surface.
Cut a circle of greaseproof paper and lay over the cake. Make a small hole in the centre of the paper to allow the steam to escape.
Bake for 90–120 minutes, until the cake is firm and springy to the touch.
Allow to cool in the tin for 20 minutes then turn out onto a wire rack to cool. If required, marzipan and ice the following day.
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