1

Prepare a cake tin, greased and lined with greaseproof paper. Grease the greaseproof paper. Alternatively, use muffin cases to make individual cake portions.

2

Soak the dried fruits in a bowl with the alcohol and water. The longer you can leave to soak, the more infused the fruits will become. Ideally leave to soak for a few weeks, or a few hours minimum. If this is not possible, move onto the next stage.

3

Put all the fruits and the liquid into a blender and pulse until it is macerated.

4

Mix the sugar and low fat spread together.

5

Whisk in the eggs and add in the flour, baking powder, cinnamon, nutmeg, allspice, vanilla and almond extract and lemon zest. Mix together to create a light smooth batter. Add in the macerated fruits, stirring well.

6

When the mixture is thoroughly blended, pour into the cake tin. The mixture should half fill the cake tin. Alternatively half fill the muffin cases with mixture.

7

Bake in a preheated over for 1hr 30 mins – 2 hours at 160 degrees

8

Optional: When the cake is cooked and cooled, baste with 5 – 10mls of alcohol (Rum or Sherry) using a brush.

9

Serve with custard, ice cream or eat a slice on its own.