1 Cup Chelsea White Sugar
450g Can crushed Pineapple
500g Mixed Dried Fruit
1 Teaspoon Bicarbonate of Soda
1 Teaspoon Mixed Spice
125g Butter
1 Cup Self-Raising Flour
1 Cup Plain Flour
2 Eggs Beaten

Put the Chelsea White Sugar, pineapple with its juice, mixed fruit, soda, spice and butter into a 4 litre saucepan, bring the mixture to the boil, and boil for 2 minutes.

Cool it completely. Sift flour, stir it into the cold fruit mixture, and stir in the beaten egg.

Cover the saucepan with the lid, vent open, and cook the cake on very low heat for about 1 hour, or until a fine skewer inserted into the centre comes out clean.

Remove the lid, and cool the cake in the saucepan for 10 mins before turning out onto a rack.