400gm mixed fruit
100gm dried cranberries
Water
250gm butter
1 1/2 cup Chelsea White Sugar
3 eggs, beaten
3 c plain flour
4 tsp baking powder
1/2 tsp almond essence
1 tsp vanilla extract
2 tsp ground cinnamon
1 tsp ground nutmeg
Brandy (optional)

Put fruits in saucepan and just cover with water. bring to boil. Remove from heat and stir in butter and sugar until butter has melted.
Cool. Beat in eggs. Sift flour, baking powder and spices and stir into mix. Stir in essences.
Line a 23cm square or round tin with 4 layers of baking paper. Spoon mix into tin and bake at 160 degrees Celsius for 1 to 1 1/2 hours.
Sprinkle brandy over hot cake and cool in tin.

From the TV show Chelsea New Zealand's Hottest Home Baker.