Heat oven to 180°C.
Line the base of a 20cm cake tin with greaseproof paper and rub the sides with a butter wrapper to grease it.
Place the dried fruit and alcohol in a saucepan and bring to the boil.
Simmer for a few seconds, then pour out into a bowl and allow to cool.
In a large bowl, beat the butter until soft, beat in the sugar, then add the oil and eggs, one by one, beating all the time (I usually do this in a food mixer, but an electric hand mixer is just as good).
Next, gently stir in the sifted flour, baking powder, a pinch of salt, the fruit and liqueur.
Transfer the cake batter into the prepared tin, smooth the top and cook in the oven for 50 mins or until a skewer inserted into the cake centre comes out clean.
Cool slightly before removing the cake from the tin and finish cooling on a wire rack.
Dredge with icing sugar when cool.
This recipe is by Rachel Allen and is reprinted with the permission of the BBC Lifestyle channel.