Ingredients

1½ lb (675g) mixed sultanas, currants, raisins
¼ pint veg oil
12 oz (350g) 100% wholemeal self-raising flour
1 tbsp (15ml) molasses
Grated rind of 1 lemon
¾ pint (450ml) water
2 tsp (10ml) ground mixed spice
3oz (75g) raw brown sugar
3 tbsp (45ml) sherry

Method

Grease and line a 7½ inch (19cm) round cake tin.

Place all the ingredients, except the sherry, in a basin and beat well until evenly mixed. Pour into a tin and bake at 150C for about 2 hours, until risen and firm to the touch.

Allow to cool slightly in the tin then spoon the sherry over the cake and leave in the tin til completely cold. How easy is that!