A rich Christmas cake made by soaking mincemeat, prunes and dried fruit in plenty of sherry for at least 2 or 3 days before you add the other cake ingredients. If you're in a hurry - you can skip the soaking and you won't be disappointed.
I made this cake for Christmas and I have to say it was the best one ever. Tasted delicious. Texture perfect. I did soak the fruit for 3 days as advised. I think I will make another one for Easter. Thank you for an excellent recipe. January 2017. - 23 Jan 2017