dark boiled fruit cakerating:
4 oz margarine
6 oz sugar
14 oz dried fruit in any combination, eg sultanas, currants, cherries, nuts
8 fl oz water
1 teaspoon bicarb
2 teaspoons mixed spice
8 oz self-raising flour
Prepare a deep 7″ cake tin with a circle and shoulders of greaseproof paper or ready-make Lakeland liners.
Preheat oven to 150 deg C
Put all ingredients except eggs and flour into large pan and bring to boil.
Simmer for 1 minute, allow to cool to below egg-scrambling temperature.
Tip the pan into the mixer and add the eggs, one by one, followed by the flour.
Mix on full until fully combined.
Tip into pan and bake in a cool oven for around an hour. Double check the oven long before the end of cooking time and adjust recipe for your oven. Benefits from a slow bake in a low oven.