Step 1

Preheat the oven to 170°C/ 150°C fan/ gas mark 3/ 325°F

Step 2

Either grease the tin with butter or just pop the liner in

Step 3

Weigh the fruit into a bowl for later

Step 4

Put all the ingredients except the fruit into a large bowl (or your mixer/food processor).

Step 5

Beat together well, but don't overdo it

Step 6

Scrape the mixture down and mix again

Step 7

Add the dried fruit and stir in by hand. You don't want to break up the fruit

Step 8

Carefully put the mixture in the tin/liner and use a knife to make a slight depression in the top of the mixture. This means you will have less of a domed top

Step 9

Cook for 1 hour and 15 minutes, and test with a toothpick. When it comes out clean the cake is done. If not, return to the oven for 10 minutes and repeat. You may need up to 1 hour 45 mins

Step 10

Take the cake out of the oven and leave in the tin for 10 minutes before turning out onto a wire rack to cool

Step 11

Store in an airtight box when cool. (You can leave the liner on until the cake is served)