INGREADIENT

• 500g mixed dried fruit
• 1/2 cup caster sugar
• 1/2 cup brown sugar
• 1 cup orange juice
• 50g butter
• 2 tsp cinnamon
• 2 eggs
• 2 cups self-raising flour
• 400g mixed coloured glace cherries

Direction

1. Preheat oven to 140C. Line a 20cm square cake tin with 3 layers of baking paper. Place a baking pan full of water on the bottom shelf of the oven.
2. Place dried fruit, sugars, orange juice and butter in a saucepan. Bring to the boil, then reduce heat and simmer for 5 minutes to soften fruit. Set aside to cool.
3. Add cinnamon and eggs and mix well. Stir through flour.
4. Arrange glace cherries in the base of the prepared tin. They should cover it completely. Pour over cake batter and smooth the top. Cover the tin with foil, then place in the oven above the tray of water. Bake for 3 hours. Remove from the oven and allow to cool, then turn out onto board or rack. Carefully peel back the baking paper to reveal the glace cherry topping.