100g soft brown sugar (light or dark , the light sugar gives a lighter coloured cake and the dark gives a darker slightly richer flavour)
100g unsalted butter
2 medium eggs
200g self-raising flour
1 heaped teaspoon mixed spice
1/4 teaspoon cinnamon
1 tablespoon whiskey (use your favourite – I use whatever him indoors isn’t drinking at the moment!)
Set your oven to 160C. I use a 2lb loaf tin or you can use a 14–16cm round tin – grease and line it now.
Place fruit (but not the cherries!), sugar, butter and water in a microwave bowl and on full power cook in 5-minute bursts three times, stirring in between.
Allow to cool the stir in the whiskey and add the two beaten eggs.
Sift the flour, spices and cherries into the mixture and fold in.
Pour the mixture into the tin, slightly hollow out the top of the cake and place in the oven.
Bake for 40 minutes before checking by listening (if it’s still singing loudly put it back in for another ten minutes then check again). If you don’t like listening to cake then use a skewer – it should come out clean.