INGREADIENT

• 1 kg mixed fruit
• 1 cup sherry
• 1 cup brown sugar
• 1 cup water
• 250 g butter chopped
• 1 tsp bicarbonate of soda
• 1 tsp vanilla essence
• 1 1/2 cup self-raising flour sifted
• 1/2 cup plain flour sifted
• 4 large egg lightly beaten

Direction

1. Place fruit in a large, stainless steel saucepan.
2. Add sherry and leave for at least 4 hours, or preferably overnight.
3. Line base and sides of a round 23 cm x 9 cm deep cake tin with non-stick baking paper.
4. Add sugar, water and butter to the fruit.
5. Place over low heat and stir occasionally until butter is melted.
6. Add bicarbonate of soda and vanilla essence. Simmer for 1 minute.
7. Allow mixture to cool.
8. Add the flours, alternating with the eggs, folding with a wooden spoon until well blended. Do not over mix.
9. Spoon mixture into prepared tin.
10. Bake at 180C (150-160C fan forced) for 1-1¼ hours, or until a skewer inserted into the centre comes out clean.
11. Cool in the tin before turning onto a cake rack.