MAKES APPROX. 20 SLICES
PER SLICE
228 CALORIES
2.8G FAT
PREPARATION TIME 30 MINUTES
COOKING TIME 2–2½ HOURS
225g no pre-soak prunes, pitted
115g cooking apple, grated
175g dark muscovado sugar
4 eggs, beaten
zest of 1 lemon and 1 orange
175g self-raising flour, sifted
1 tablespoon mixed spice
50g sunflower seeds
225g currants
225g sultanas
225g raisins
115g glacé cherries
120ml brandy
2 tablespoons apricot jam, to glaze
1 Preheat the oven to 170C, 325F, gas mark 3. Line a cake tin (20cm × 7.5cm deep) with parchment paper.
2 In a large mixing bowl mix together the prunes and apple. Add the sugar, then beat in the eggs a little at a time. Press down to squash the prunes.
3 Mix in the lemon and orange zest, then carefully fold in the flour, spice, sunflower seeds and dried fruit.
4 Gradually stir in the brandy, then pour into the prepared cake tin.
5 Using the back of a metal spoon, make a slight dip in the centre to allow for an even top once baked. Bake for 2–2½ hours or until a metal skewer inserted into the cake comes out clean. Cool on a wire rack. Remove the parchment paper and brush with warmed apricot jam.
TIP This cake is best made a week in advance and stored in an airtight container