1 cup raisins (200 g)
1 cup chopped glace apricots (230 g)
1 cup chopped glace pineapple (200 g)
2 tbsp mixed peel
½ cup slivered almonds
1.5 cups plain flour (240 g)
1 cup caster sugar (220 g)
250 g unsalted butter chopped, at room temperature
1 tbsp finely grated orange rind
2 tbsp finely grated lemon rind
½ cup self-raising flour (80 g)
¼ cup sweet sherry (60 ml)
- Grease a 20cm square x 8cm-deep cake pan. Line base and sides with two layers of brown paper, then one layer of baking paper. Extend brown and baking paper 3cm above pan edges.
- Combine fruit, peel, almonds and ¼ cup of the plain flour in a large bowl. Toss to coat.
- Beat sugar, butter and rinds in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Mixture will look curdled at this point. Transfer to a large bowl. Sift remaining flours over the top. Add sherry. Stir until combined. Stir in fruit mixture. Spoon into prepared pan. Smooth over top.
- Cook in a moderately slow oven (160C) for about 2 hours, or until a skewer inserted into centre comes out clean. Cover loosely with foil during cooking if top starts to over-brown. Remove from oven. Wrap hot cake and pan in a clean tea towel. Cool completely in pan.