1 kg mixed dried fruit
2 1/2 cups (625ml) fruit juice
2 cups self-raising flour
Step 1 Place mixed dried fruit in a medium saucepan and pour over 2 cups of fruit juice. Bring to the boil, reduce heat to low and simmer for 3 minutes. Remove from heat and leave to cool for 2 hours.
Step 2 Preheat oven to 150°C fan-forced or 170°C conventional. Line a 20cm round spring form tin with baking paper and set aside.
Step 3 Sift the self-raising flour over the soaked fruit and stir well until completely combined. Use the remaining half cup of juice if needed to make a moist mixture.
Step 4 Pour into cake tin and bake for 2 hours on the lowest shelf.
Step 5 Remove from oven and leave cake to cool entirely in the tin.
Step 6 Wrap in foil and keep in an airtight container for 2-3 days before slicing.