Butter or margarine 250 gms
Caster or brown sugar 1 cup
Honey 2 tablespoon
Eggs 4
Flour 200 g
Corn flour 25 g
Baking soda 1/2 teaspoon, levelled
Mixed spice 1/2 teaspoon
Orange or lemon rind 2 teaspoon
Chopped mixed fruit (glazed apricots, dates, prunes, raisin) 450 g
Orange juice 3/2 cup
TOPPING
Glazed cherries 50 g
Flaked almonds 25 g
Orange or lemon rind 50 g
Method
1. Combine fruit and milk in a bowl, mix well, cover, let stand overnight at room temperature.
2. Grease round cake pan. Beat butter, rind and sugar in a small bowl with electric mixer until light and fluffy. Add honey, beat well. Add eggs one at a time.
3. Stir fruit mixture into creamed mixture with sifted dry ingredients.
4. Spread mixture over the base of prepared pan. Decorate top of cake with topping. Bake in slow oven 150 C or about 2-1/2 to 3 hours.
5. Brush hot cake with extra orange juice.
6. Stand 5 - 10 minutes, turn onto wire rack to cool.
7. Serve warm.
