Boiled Fruit Cake

12ozs mixed dried fruit
4ozs sultanas
2ozs glace cherries
1oz glace pineapple
1oz glace apricot
1 tbsp finely chopped preserved ginger
4ozs butter or substitute
3/4 cup water
1 cup brown sugar
1oz almonds
1 tsp mixed spice
1/2 tsp ginger
1/2 tsp cinnamon
1/2tsp bicar of soda
1/4 cup sherry
2 eggs
1 cup self-rising flour
1 cup plain flour
1/2 tsp salt

Chop fruits and almonds finely, place in large saucepan with mixed fruit, butter or substitute, water, sugar, spices, and bicarb of soda; simmer, uncovered 10 mins. Remove from heat and allow to cool completely. Stir in beten eggs and sherry; add sifted flours and salt, mix well. Place into lined 8inch cake tin. Bake in slow oven (325F) approx 1.1/2 to 1.3/4 hours or until cooked when tested. The cake should feel firm on top and a skewer inserted into the middle should come out cleanly.

This is per the original recipe but it can be adapted, so long as the measurements are about the same. Mainly the dried fruit. I sometimes omit the pineapple and apricot and substitute with a container of mixed glace fruit. Oh yes, anaother thing - I don't think you can get dried mixed fruit in the US, so just make up the 16ozs of dark and light raisins.