Elitetwig'S English Golden Christmas Cake

• 12 ounces self raising flour
• 1/2 teaspoon nutmeg
• 1 teaspoon mixed spice
• 6 ounces caster sugar (for diabetics use a substitute ie splenda)
• 1 1/2 cups raisins (prefer raisins to sultanas)
• 1 cup glace cherries, washed dried and quartered
• 2 cups mixed peel
• 2 large eggs
• 6 ounces margarine or 6 ounces softened butter
• 10 tablespoons milk or 10 tablespoons soya milk
• 1 teaspoon almond essence (or any alcohol to same amount)

1. Grease and linesides and base, with greaseproof paper, an 8 inch round cake tin.
2. Set the oven to warm, Gas Mark 3 / 325F / 160u0b0C.
3. In a large mixing bowl sieve the flour, nutmeg and mixed spice together.
4. Add all remaining ingredients to the flour.
5. Beat together with a wooden spoon ntil the mixture is a well combined and has a soft, dropping consistency. (if too thick add tsp of milk at a time till desired effect. If to runny add tsp of flour at a time till desired effect).
6. Spoon mixture carefully into tin.
7. Shake to settle mixture and hollow out centre of the cake.
8. Bake for 2 hours approximately.
9. As oven temps vary, test half an hour before end of recommended cooking time using a skewer.
10. Continue testing until skewer comes out clean.
11. Leave to cool in tin, when cold turn out and wrap in greaseproof paper.
12. Either store in an airtight tin or tightly wrap in foil.
13. Can freeze for upto 2 months (must thaw before decorate).

flour, nutmeg, mixed spice, sugar, raisins, glace cherries, mixed peel, eggs, margarine, milk, almond

Taken from www.food.com/recipe/elitetwigs-english-golden-christmas-cake-344068 (may not work)