Step 1

Get a small dish and add the freshly brewed coffee to the mixed dried fruit, leave for at least 30 mins to allow the fruits to plump up. Give them a little stir every few minutes to ensure all the fruit gets a chance to soak up the coffee.

Step 2

While the fruits are soaking....

Step 3

Preheat the oven to 180 deg (fan assisted). Grease and line a 10.5 inch (27cm) x 7 inch (17.5cm) x 1inch traybake tin or similar with baking parchment or greaseproof paper.

Step 4

Using an electric mixer, or wooden spoon/spatula, beat together the butter and sugar until light and fluffy. If needed, scrape down the sides of the bowl as you go along.

Step 5

Add the eggs one at a time adding a little flour between each one to help prevent curdling. Mix until well combined.

Step 6

Add the remaining flour and mixed spice. Mix until well combined.

Step 7

Drain off and discard any excess liquid from the soaking fruit, you won’t need this anymore, add the fruit to the cake bater and mix until well combined.

Step 8

Pour the cake mixture evenly into the prepared baking tin. Scatter the demerara sugar over the top, this will give your cake a nice crispy topping.

Step 9

Bake in the centre of the oven for 25 – 30 mins. Or until baked with a nice golden colour. Testing the centre of the cake with a skewer until it comes out clean.

Step 10

If you wish, while the cake is still warm scatter more Demerara sugar on the top.

Step 11

Leave in the tin to cool a little before turning out on a wire rack to cool completely. Wait until the traybake has cooled completely before cutting into slices and serving. If you slice it while still warm, there’s a risk your cake will crumble.