Val's kitchen: 

Fruit Cake

Ingredients

6 oz (150 grams)	Margarine
6 oz (150 grams)	Soft brown sugar or castor sugar
2 large or 3 small	Eggs
8 oz (200 grams)	Plain white (or brown) flour
2 oz  ( 50 g)	Candied peel
2 oz  ( 50 g)	Glacé cherries
4 oz  (100 g)	Currants
4 oz  (100 g)	Sultanas
4 oz  (100 g)	Raisins
1 tablespoon	Brandy (optional)
2 teaspoonful	Mixed spice
1 dessert spoon	Black treacle (optional)
1teaspoonful	Almond Essence

Method

Have ready a greased or lined 8 inch (20 cm) cake tin.

Cream the margarine and sugar until soft, light and fluffy.

Beat the eggs one at a time and beat into the creamed mixture.

Sieve the flour, add the spice and stir into the mixture until smooth.

Lightly mix in all the other ingredients.

Put in the cake tin smoothing the surface.

Bake in a preheated oven at 160^o C (140^o  C in a fan oven) for approximately 1¾ hours.

At the end leave the cake in the tin until nearly cold or cold. 

Val’s note. This is the basic. I usually put the fruit in by the handful!!- So it’s up to you!!