Preheat the oven to 150C (300F / Gas 2).
Grease a 23cm (9 inch) round cake tin and line the base and side with
3-4 layers of baking paper. Beat the eggs, milk, fruit mince, sugar,
mixed fruit and walnuts together in a large bowl until combined. Sift in
the flour and baking soda and mix well. Spoon into the prepared tin and
bake for 2 hours 10 minutes, or until a skewer comes out clean when
inserted into the centre of the cake. Cool in the tin for 15 minutes.
Turn out and cool on a wire rack. Wrap well in foil and store for up to
2 weeks.
Note : If desired, spread with an orange
glaze - place 2 tbsp apricot jam in a saucepan with 2 tbsp hot water.
Stir over low heat until melted and combined. Strain through a strainer.
Brush the mixture over the top of the cake with a pastry brush. The cake
can be iced and decorated if you wish. Traditionally, a layer of
marzipan icing is paced over the glaze and topped with royal icing.
