Step 1

In a large sauce pan place the pineapple, fruit mix, cherries, butter, sugar, water, brandy (or essence) and vanilla.

Step 2

Over a medium heat simmer for 10 minutes, until the butter and sugar have dissolved.

Step 3

Remove from the heat and set aside until the mixture is cool, approximately 4 hours

Step 4

Preheat the oven to 160C Bake

Step 5

Prepare your baking tin, round or square, I have used a 20 cm (8 inch) round tin.

Step 6

Grease the base and sides of the tin and place baking paper measured to size in the base and up the sides, ensuring the entire surface is covered

Step 7

Add to the saucepan fruit mix the flour, mixed spice, baking powder, baking soda, and beaten eggs and combine well.

Step 8

Spoon into the prepared tin, smooth surface and bake for up to one and a half hours. All ovens vary so begin to test from just after an hour. The skewer needs to come out with no batter remaining and the centre should spring back to the touch.

Step 9

Remove from the oven and allow the cake to cool completely IN the tin.

Step 10

Once the cake is cold, carefully remove onto a wire rack, see notes above for how to store, ensure your Fruit Cake is well stored in an airtight container

Step 11

Can be stored at room temperature, in the fridge or frozen.

Step 12

Enjoy!