1 tsp. mixed spice (see our recipe to make your own)
225g Lucy Bee Coconut Sugar
150g Lucy Bee Coconut Oil
4 eggs, medium
Preheat the oven to 140 C, 275 F, gas mark 1.
Soak the mixed fruit in the brandy (or your choice of alcohol) for at least 48 hours – should be soft and blown up.
Sieve the flour and spices into a bowl.
In a separate bowl, cream the Lucy Bee Coconut Oil and Lucy Bee Coconut Sugar – make sure this is well mixed.
Beat the eggs, then a tablespoon at a time add them to the creamed mixture beating thoroughly after each addition.
Once the eggs have been added fold in the flour and spices.
Now stir in the soaked fruit and nuts.
Place the mixture into a 20cm round cake tin which has been lined with greaseproof paper.
Tie a band of newspaper or brown paper around the outside of the tin and cover the top of the cake with greaseproof paper with a hole in the middle about the size of a 50p piece.
Bake cake on lower shelf for around 4 ½ hours – put a skewer into the middle to check the cake is cooked (if the skewer comes out clean the cake is cooked if not put back into oven for another 15 minutes and check again).