Step 1

In a large dish or bowl add the mixed dried fruit, grated zest and juice of the oranges and lemons. Give them a good stir. Leave to soak overnight.

Step 2

Following day after soaking the fruit overnight.

Step 3

Preheat the oven to 170c fan assisted. Grease and line the base and sides of a deep sided 8inch cake tin with baking parchment.

Step 4

Using an electric mixer, beat together the butter and sugar until light and fluffy. Gradually add the eggs, mix until well combined, adding about 2 tbsp of the flour at intervals to help prevent curdling.

Step 5

While the mixer is on a low speed, add the remaining flour. Mix until well combined.

Step 6

Add the chopped cherries, soaked fruit and any residual liquid, to the mixture. Mix until fully combined, do not over mix.

Step 7

Spoon the mixture onto the prepared tin, smoothing out the top of the cake. Cover the top with a sheet of baking parchment to prevent burning and bake in a preheated oven for 30 mins.

Step 8

After 30 mins, reduce the oven temperature to 150c fan assisted and bake for a further 2hours & 50 mins or until baked, testing the centre of the cake, at different points with a skewer, until it comes out clean.

Step 9

Leave in the tin to cool for 15 – 20 mins before transferring to a wire rack to cool completely.

Step 10

Decorate with a glaze of gently warmed Apricot jam and sliced Glacé cherries. Finish with a final glaze of Apricot Jam if you wish.