Moist and rich in goodness although needs to be eaten within a week of baking.



  1. Grease and line a 7 1/2 inch round cake tin with double thickness of grease proof paper and place on a baking tray. Turn oven to Gas Mark 2, 150C or 300F
  2. Place all the ingredients except the sherry in a bowl and beat well until the fruit is evenly spread throughout the mix.
  3. Pour the mixture into the prepared tin and bake in the oven for about 2 hours until risen and firm to the touch
  4. All the cake to cool slightly in the tin and spoon over the sherry.
  5. Leave the cake in the tin until it is cold.
  6. Remember to store somewhere cool - if you've some left by the end of the week, pop it into the fridge.

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