150g (5oz) soft butter
150g (5oz) light muscovado sugar or soft brown sugar
2 eggs, lightly beaten
185g (6½oz) self-raising flour
40g (1½oz) cocoa powder
400g jar of luxury mincemeat
80g (3oz) each of sultanas and raisins
50g (2oz) blanched almonds, chopped
100g packet of white chocolate chips
For decoration (decorate as you wish!)
Preheat the oven to Gas Mark 3/electric 160ºC/fan oven 140ºC.
Line a 20cm (8inch) cake tin (see below for instructions).
Lining the cake tin: One of the keys to success when baking a fruit cake is the preparation of the tin before you start mixing the ingredients. Because of the length of cooking time, you need to use two sheets of greaseproof paper or baking parchment inside the tin.Lightly butter the inside of the tin.Cut out a strip of paper about 2.5cm (1inch) longer than the outside of the tin and 5 cm (2inches) wider. (Measure using a piece of string).Fold in about 2 cm (¾ inch) along the long edge of the strip. Then make diagonal cuts along the folded edge at 2.5 cm (1inch) intervals.Fit the long strip of paper inside the tin with the folded edge sitting flat on the base. If you have a square tin fit the paper tightly into the corners. Place the tin on two sheets of greaseproof paper of baking parchment and draw around the base of the tin. Cut two pieces of paper to fit snugly into the base of the tin. Before baking, tie some thick brown paper or newspaper, which comes above the tin by about 10cm (4inches), around the edge of the tin.
Place all the ingredients in a large mixing bowl and beat together for a minute or two until all the ingredients are thoroughly mixed. Spoon into the prepared tin and bake in the oven for 1¾-2 hours until a skewer inserted into the centre comes out clean. You will probably need to cover the cake with foil towards the end of cooking to prevent the top from browning too much. Leave the cake to cool in the tin for a few minutes before turning out onto a wire rack to cool completely.