In this recipe we use oil instead of butter or margarine so it is relatively low in cholesterol making it somewhat healthier than other fruit cakes. Moderation is always recommended.

Makes a 24cm tin
Preparation and Cooking: Approx 125 minutes

Lamb Brand Self-Raising Flour 500g

Lamb Brand Brown Sugar 50g

Lamb Brand Sultanas 200g

Lamb Brand Golden Raisins 200g

Lamb Brand Black Raisins 200g

Lamb Brand Glace Cherries 150g

Lamb Brand Mixed Spice 1 tsp

Lamb Brand Candied Peel 150g,chopped

Lamb Brand Table Salt ¼ tsp

Sunflower or Vegetable Oil 180ml

Eggs 2

Milk 3 to 4 tbsp

Water 500ml

Preheat oven to 180¢ªC (Gas Mark 4). Line cake tin with parchment paper. Place both Raisins and Sultanas, water and mixed spice in a pan. Bring to the boil and simmer for 1 minute. Turn off heat and leave it to cool. Sift flour and salt into a bowl. In another bowl, place oil, eggs and sugar. Beat well for about 2 minutes with an electric hand mixer. Place fruit and liquid in flour and mix well with a large metal spoon. Make sure fruit is cool before placing in flour. Add oil, sugar and egg mixture. Add milk, cherries and candied peel and mix well.

The mixture should now be of 'dropping consistency' you should be able to pick up a spoonful of the mixture and it should fall from the spoon within 5 seconds, without you shaking it. If it takes longer, add a little more milk and mix well.

Put the mixture into the prepared tin and level off the top. Bake for about 40 minutes. Turn the heat down to 150¢ªC (Gas Mark 2) and cook for a further 45 minutes. To test the cake, insert a sharp knife or skewer, it should come out with no cake mixture on it. If cake is not done cook for a further 5 to 10 minutes (depending on oven). When the cake is cooked, allow it to cool before serving. You may decorate with sifted icing sugar or roasted almonds or serve plain.