Last Minute Christmas Cake

1. Place the mincemeat, cherries, cranberries, butter and Fruisana in a large saucepan.  Over a gentle heat melt together. Do not allow to boil.

2. Beat the eggs into the mixture then stir in the flour, ground almonds and spice, mix well.

3. Place into a greased and lined 7 inch square tin.

4. Bake in a fan oven 150°C, electric oven 180°C, gas mark 4 for 1½ - 1¾ hours until a skewer pushed into the centre comes out clean.

5. Leave to stand in the tin for 10 minutes.

6. Remove from tin and place on a wire rack to cool completely.

Decorating suggestion: glaze with warmed apricot jam, and decorate with a selection of dried fruits and nuts.  Tie with a festive ribbon

1 x 411g jar of mincemeat
50g glacé cherries, chopped
50g dried cranberries
175g butter
80g Fruisana Fruit Sugar
3 medium eggs
50g chopped walnuts
225g self-raising flour, sieved
50g ground almonds
1 tsp mixed spice