Christmas cake sw

1. Method
Use the oil to grease a 7 inch (18cm) round cake tin and line it with greaseproof paper. Preheat the oven to Gas Mark 2/150C/300F
Put the sugar into a large bowl and break down any lumps. Add the margarine and beat well with a wooden spoon until the mixture is light in texture and paler in colour. Gradually beat in the eggs.
In another bowl sift the flour, salt and mixed spice together. Fold into the creamed mixture with the dried fruit, cherries and nuts. Stir in the orange zest, juice and sherry.
Spoon into the prepared tine and level the surface. Bake in the oven for 2.5 - 3 hours, covering the top with greaseproof paper if it starts to look too brown.
Test the cake with a skewer: if it comes out clean the cake is done. If not return to the over for a few minutes longer. Remove from the oven and cool in the tin.
When completely cool, remove from tin, wrap in several layers of greaseproof paper and store n an airtight tin.

2. Optional
Decorate with a glazed fruit and nut topping which adds 2 syns per slice as follows:

3. Ingredients
1 level tbsp low sugar apricot jam (1.5 syns)
2 tbsp brandy (6 syns)
28 glace cherries (14 syns)
8 shelled pecan nuts (6 syns)
12 shelled almonds ( 6 syns)

4. Method
Put jam and brandy in a small saucepan and heat gently stirring with a wooden spoon until well blended
Brush glaze lightly over top of cake. Arrange cherries and nuts on top and brush with remaining glaze.
When topping is cold tie a festive ribbon round sides and store in an airtight tin. Will stay fresh for several weeks.