ASDA part of the Wal-Mart family

• 200g Asda glacé cherries
• 225g plain flour
• 1½tsp ground mixed spice
• 150g bag Asda ground almonds
• 175g butter
• 175g light soft brown sugar
• 4 large eggs
• Grated zest 1 small orange
• Grated zest 1 unwaxed lemon
• 4 x 250g bags Asda Tropical Dried Fruit Mix
• 6tbsp rum or orange juice, plus extra rum, optional

1 Line a 23cm deep round cake tin (or 20cm deep square cake tin) with 3 layers of baking parchment. Wrap the outside with more paper. Preheat the oven to 150C/130C Fan/Gas 2. Rinse the glacé cherries with hot water, cut into quarters and pat dry with kitchen paper.

2 Sift the flour and mixed spice together, add the ground almonds and set aside. Cream the butter and sugar together in a large bowl. Then beat in the eggs one at a time, beating well between each addition and adding in a tablespoon of the flour mix with the last two. Stir in the rest of the flour mix followed by the orange and lemon zest, cherries, dried tropical fruit and 6tbsp rum or orange juice.

3 Put the mixture in the tin and make a shallow depression in the centre. Bake for 1 hour, then reduce the oven to 140C/120C Fan/Gas 1 and cook for another 2½-3 hours. Cover the top of the cake with a piece of foil when it has been cooking for 2 hours to prevent it browning too much. Remove from the tin and cool on a rack – don’t peel off the baking paper. When totally cold, wrap in cling film or aluminium foil, and store in an airtight container.

4 Put the mixture in the tin and make a shallow depression in the centre. Bake for 1 hour, then reduce the oven to 140C/120C Fan/Gas 1 and cook for another 2½-3 hours. Cover the top of the cake with a piece of foil when it has been cooking for 2 hours to prevent it browning too much. Remove from the tin and cool on a rack – don’t peel off the baking paper. When totally cold, wrap in cling film or aluminium foil, and store in an airtight container.