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1 kilo (2 lb 4 oz) mixed dried fruit of your choice (chopped figs, dates, apricots, sultanas, currants)
100 ml (4 fl oz) rum, sherry or fruit juice
300 g (11 oz) butter
200 g (7 oz) Fruisana Fruit Sugar
6 large eggs
350 g (12 oz) SR flour (use a mixture of SR white and SR wholemeal)
1 ½ tsp liquid coffee essence
1 tbsp mixed spice or a mix of cinnamon, nutmeg and/or ground ginger
Preheat oven to 150 C, 300 F or gas mark 2. Grease and line a 20 cm (8 in) deep square tin or a 23 cm (9 in) deep round tin with baking paper.
Place dried fruit in a bowl and sprinkle over alcohol or juice. Allow to stand for 30 minutes. Meanwhile, cream butter and sugar together until light and fluffy. Beat in eggs then stir in flour, essence, spices and fruit mixture. Spoon mix into tin and smooth top. Bake for 2 1 ⁄ 2 to 3 hours, until a skewer inserted in the centre comes out clean.
Allow to cool in tin for 20 minutes before placing on a wire rack to cool completely.
(Serves 10)
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