Christmas Cake

Ingredients:
75 gms Raisins
75 gms Sultanas
75 gms Currants
2 tsp Mixed Spice
250 ml Apple Juice
120 ml Skimmed Milk
120 ml Sunflower Oil
3 tbsp Brandy or Rum
2 tbsp Pumpkin Seeds
50 gms Cut Mixed Peel
Apricot Jam, for brushing
225 gms Self-raising Flour
25 gms toasted Hazelnuts
75 gms Baked Glace Cherries
Finely Grated Rind of 1 Lemon
2 pieces Stem Ginger in Syrup, chopped

Method:
Place the sultanas, raisins, currants, halved cherries and mixed peel in a bowl and tir in the apple juice. Cover and leave to soak overnight.
Preheat the oven to 150 degrees C/300 degrees F/Gas 2.
Lightly grease and line a 7 in (15 cm) square cake tin.
Add the bazelnuts, pumpkin seeds, ginger and lemon rind to the fruit. Stir in the milk, oil, sifted flour and spice, and the brandy or rum.
Spoon into the prepared tin and bake for 1½ hours, or until golden brown and firm to the touch. Turn out and cool on a wire rack.
Brush with sieved apricot jam and decorate with glace fruits, if desired.