Name: Cherry fruit cake
Yield: 0 serving
Cuisine: Bake
Ingredients: 140.00 g butter; 190.00 ml brown sugar soft; 250.00 g mixed dried fruit chopped; 100.00 g glacé cherries chopped; 2.00 ml salt; 425.00 ml water; 625.00 ml flour cake; 7.00 ml mixed spice ground; 15.00 ml Baking powder; 2.00 eggs whisked; 15.00 ml honey; 15.00 ml sugar

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Ingredients (12)

CAKE

140.00 g	butter
190.00 ml	brown sugar — soft
250.00 g	mixed dried fruit — chopped
100.00 g	glacé cherries — chopped
2.00 ml	salt
425.00 ml	water
625.00 ml	flour — cake
7.00 ml	mixed spice — ground
15.00 ml	Baking powder
2.00	eggs — whisked

TOPPING

15.00 ml	honey
15.00 ml	sugar

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Method:

Preheat the oven to 180 ºC (350 ºF). Line the base of a 20 cm loose-bottomed tin with wax paper and grease well. Place the butter, sugar, dried fruit and glacé cherries in a saucepan with salt and water. Bring to the boil and simmer for 4 minutes, stirring occasionally, then cool. (To cool quickly, turn the mixture into a mixing bowl a place in a dish with cold water.) Sift the dry ingredients together and fold in the cooled dried fruit mixture, alternating with the whisked eggs. Turn into the prepared tin and spread evenly.
Bake for about 1-1 1/2 hours or until a testing skewer comes out clean. Cool the cake for 20 minutes in the tin before turning out onto wire rack. Brush the top of the cake with honey and sprinkle with sugar. Cool completely before serving.
Makes a medium-sized cake.