Six-ingredient festive cake

This light cake keeps well in a cool place for one month or it can be frozen. It’s also economical — no added butter or sugar. For a festive look, blanched almonds or glacé cherries can be placed on top before baking.

Ingredients

1 kg	Dried fruit, mixed (Main)
2 ½ cups	Pineapple juice (Main)
2 tsp	Vanilla essence
2 tsp	Mixed spice, ground
3 medium	Eggs, lightly beaten
3 cups	Self raising flour

Directions

1. Place the fruit in a large mixing bowl. Add the pineapple juice and mixed spice. Soak overnight.
2. Preheat the oven to 150C. Lightly oil a 23cm cake pan and line with baking paper.
3. Add the vanilla essence and eggs to the fruit then stir in the flour. Pour into the prepared pan. Smooth the top with a wet hand.
4. Bake for about 2½ hours or until a skewer inserted in the centre comes out clean. Remove and cool. To add a little festive flair, the cake could be brushed with brandy or port while still warm.

More festive baking from Jan

• Mum's traditional Christmas cake
• Mini Christmas puddings