Ingredients:
1 3/4 cups sultanas
3/4 cup chopped raisins
3/4 cup chopped dates
1/2 cup chopped mixed peel
1/2 cup finely chopped glace ginger
185 g butter
1/2 cup brown sugar
1/3 cup golden syrup
1/2 cup sweet sherry
2 eggs, lightly beaten
1 cup plain flour
1 cup self raising flour
2 tsps ground ginger
1 tsp mixed spice
1/2 tsp bicarbonate of soda
glace fruit, extra pecans to decorate
2 tbsps sweet sherry, extra
Glaze:
2 tsps gelatine
2 tbsps water
1 tbsp sugar
Directions:
Combine fruit, butter, sugar,golden syrup and sherry in large saucepan, stir constantly over heat until butter is melted. Bring to the boil, reduce heat, simmer, uncovered, for 3 minutes. Transfer mixture to large bowl; cool to room temperature.
Grease a deep 19 cm square cake pan, line base and sides with 2 thicknesses paper, bringing paper 5 cm above edge of pan.
Add eggs to fruit mixture, stir until combined. Stir in sifted dry ingredients. Spread mixture evenly into pan. Decorate top with the glace fruit and pecans, bake in slow oven for about 2 1/4 hours. Brush extra sherry over hot cake, cover cake with foil, cool in pan. Remove cake from pan, brush well with glaze. Allow glaze to set before cutting.
Glaze:
Sprinkle gelatine over cold water in saucepan, add sugar; stir over low heat until sugar is dissolved. ( or microwave mixture on HIGH for about 30 seconds), use immediately.
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