This is a great fruitcake recipe. It comes from the first recipe book I ever owned, over 35 years ago & I haven’t found a better one. As you may have noticed I like to make cakes & slices that are substantial & filling, & can sustain you for a few hours gardening!

1/2 lb Butter, softened

1/2 lb brown sugar

12 oz dried fruit mix (I pick out the jelly cherries)

1 cup walnuts

1 lemon juice & zest

1 tsp vanilla essence

4 eggs

1/2 lb flour ( mix of wholemeal & white is good)

1tsp Baking powder

2 tsp mixed spice ( or as much or little as you like)

1/4 tsp salt

Cream butter & sugar together, mix in lemon, vanilla & fruit & nuts.

In a different bowl mix up the flour, salt, spice & baking powder.

Alternate eggs with flour mix into butter/fruit mix, stirring well until everything is added.

Put into a greased tin, you can put part of the butter wrapper in the bottom to stop it sticking, about 22cm in diameter.

If you like you can sprinkle walnuts or slivered almonds on the top.

Bake in moderate oven until a skewer comes out clean when poked into the centre.

Keeps well in a tin, or can be frozen.