Ingredients**

150g butter
150g dark brown sugar
30g black treacle
1 tsp mixed spice
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp vanilla extract
1 tsp almond extract
3 tsp baking powder
350g Loprofin Mix
3 tsp Loprofin Egg Replacer
300ml Sno-Pro
500g mixed dried fruit
75g of glace cherries
1 grated eating apple

Method

1. Pre-heat oven to 150°C.
2. In a bowl, cream the butter, sugar, black treacle, mixed spice, ground ginger, ground cinnamon, vanilla and almond extract until light and fluffy in texture.
3. Sift the Loprofin Mix, baking powder and Loprofin Egg Replacer together.
4. Add a small amount of the dry ingredients followed by a small amount of the Sno-Pro. Fold together repeat until all the dry mixture and Sno-Pro is incorporated.
5. Now add the dried fruit and cherries and fold into the batter.
6. Place in a 10-inch round tin or 9-inch square tin lined with baking paper.
7. Bake for 2 hours or until you can insert a small knife and it comes out clean. If there is cake batter on the knife bake for another 20 minutes keep testing until its fully baked.
8. Allow to cool over night in the tin.
9. Once cooled brush the outside of the cake with warm apricot jam.
10. Use royal icing (see icing page for recipe) or rolled out fondant icing.
11. Add edible decorations.

Chef's tips:

• When cooking if there is cake batter on the knife bake for another 20minutes keep testing until its fully baked- this cake takes longer than sponge cakes. 
• This cake is great for a Christmas cake.