Melt and Mix Kit

Included in kit:                                                                  
Mixed Fruit                                                                           
Plain flour                                                                           
Self raising flour                                                                 
Mixed spice                                                                        
Brown sugar, firmly packed   
                                                                                                                              
You need to add:   
4 large eggs 
½ cup Sherry Rum or Brandy 
250g (8oz) butter
1 tablespoon honey or  syrup
2 tbsp  rum, sherry or  brandy 
1 green apple, peeled and coarsely grated   

Method:           
Place mixed fruit in a large bowl. Add sherry, apple, honey, brown sugar, flours, mixed spice and eggs. Add cooled, melted butter and mix well with a wooden spoon or mixer. Place into a deep 24cm (10 in) round cake tin which has been lined with one layer of Bakers Paper. Make sure paper stands up around edge of tin to a height of about 10cm (4 in).  When folded over onto cake, it protects the top of the cake during cooking time.  Bake in a slow oven, about 165 Celsius or 300 F, (slow down fan) for 3½ hours, or until cooked when tested.  Try 145 Celsius if unable to turn off fan. Remove from oven; brush evenly with extra sherry. Remove from tin, leaving paper lining intact.  Wrap cake tightly in plastic food wrap then in foil; store in a cool dark place.  This cake will keep for six months.  Cover with almond paste or marzipan to seal in moisture if you wish.

 Cover with plastic icing or royal icing close to time needed.