Light Fruit Cake

1. In a large bowl, mix the dried fruits with the orange juice. Cover and leave to soak overnight. Preheat the oven to 150°C/300°F, Gas Mark 2. Grease a 30-cm/8in round or 18cm/7in square cake tin. Line the greased tin with a double thickness of greaseproof paper, to include the base of the tin.

2. In a large bowl, beat the butter and Fruisana Fruit Sugar together for about 5 minutes using a wooden spoon or a hand held mixer or table top mixer. The mixture should be light, fluffy and pale. Add the eggs a little a time, beating well after each addition. If you add the eggs too quickly, the mixture may curdle (this may not look very good, but won't effect the finished cake). If this happens, stir in one tablespoon of the plain flour. Stir in the lemon rind and nuts.

3. Sift together the flour and spices. Add half the soaked fruit and half the spiced flour to the creamed mixture, mixing well. Add the remaining fruit and spiced flour and mix again. Transfer to the prepared tin.

4. Dip a metal tablespoon in boiling water then rub the back of the spoon over the surface of the cake to smooth it.

5. Bake for 2 1/2 - 3 hours until the cake is dark golden and firm to touch. Test to see if the cake is ready by inserting a fine skewer into the centre; if it comes out clean, the cake is cooked.

As ovens vary, if the cake is not cooked, return it to the oven for 15 minutes and then test again.

Makes 1 x 20cm/8in round or 18cm/7in square tin

300g 10 1/2oz Raisins or luxury dried mixed fruit
200g 8oz Dried figs, roughly chopped
200g 8oz Ready to eat dried apricots, roughly chopped
150ml 1/4 pint Orange juice, unsweetened
250g 10oz Butter, at room temperature, plus extra
150g 6oz Fruisana Fruit Sugar
4 Eggs, lightly beaten
Grated rind of 1 lemon
25g 1oz Ground almonds
200g 8oz Plain flour
5ml 1tsp Mixed spice
5ml 1tsp Ground cinnamon
Boiling water