Christmas Cake

2 ¼ C flour

2 sticks margarine

1 C brown sugar

2 t mixed spice (pumpkin pie spice)

1 t salt

1 ½ C raisins

1 ½ C sultanas (white grapes)

¼ C mixed peel (opt)

½ C glace cherries, quartered

¼ C chopped nuts

4 eggs

2 t vanilla

∙ Cream margarine and sugar till light and creamy.

∙ Add sifted flour, salt and spice gradually with eggs alternating to prevent curdling.

∙ When mixed well, add fruit and nuts.

∙ If it seems stiff, add about 4 T milk.

∙ Turn into 7" round cake tin lined with grease-proof or waxed paper.

∙ Bake at 325' for 1 hr, then reduce to 300' for 1 ½ hr.

∙ Check if cooked through with fine knitting needle.

∙ Cool on wire rack.

∙ Leave to mature at least one week.