Ingredients
450g exotic dried fruits (such as mango, papaya and pineapple).
125g (40z) sultanas.
125g (40z) raisins.
30ml (80z) brandy.
225g plain flour.
5ml (1 level tbsp.) mixed spice.
200g (70z) soft brown sugar.
50g (20z) ground almonds.
15ml (1 level tbsp.) black treacle.
50g (20z) plain chocolate.
4 medium-sized eggs.
200g (70z) soft margarine.
25g (10z) flaked almonds.
Procedure
Roughly chop exotic fruits. Put in a bowl with the sultanas and raisins. Add the brandy, stir well and leave to soak for 15 minutes. Grease and line the base and sides of a 30.5cm (8inch) diameter, deep cake tin with grease-proof- paper.
Sieve the flour and mix spice into a large bowl. Remove 30ml and stir into the soaked fruit. Stir the sugar and ground almonds into the sieved flour. In a small saucepan, gently heat the treacle and chocolate until melted. Add to the flour mixture with the eggs and margarine.
Beat well with a wooden spoon or electric hand whisk until smooth. Carefully fold in the fruit. Spoon into the tin and level the surface. Sprinkle over the flaked almonds and bake at 150degrees mark 2 for about two hours or until firm to the touch. Insert a skewer into the centre, it should come out clean.
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