1kg mixed dried fruit (e.g.. 170g dried cranberries, 200g dried pineapple 200g dried apricots, 430g sultanas)
1/4 cup sherry or brandy
3/4 cup Chelsea White or Raw Sugar or Chelsea LoGiCane Low GI Sugar
3 eggs, lightly beaten
175g butter, melted
1 1/2 cups high grade flour
1 tsp mixed spice

Topping
1/4 cup each: sieved apricot jam,
chopped dried apricots,
dried cranberries, pineapple, raisins, slivered almonds

Preheat the oven to 150ºC. Lightly grease a deep, 20 cm round cake tin and line with baking paper.
Combine the chopped fruit, sherry, Sugar and eggs in a large bowl. Stir in the cooled, melted butter, then the sifted flour and spice. Mix gently.
Spoon into the cake tin and smooth the top with a wet hand.

Bake for about 1 1/2 hours or until a skewer inserted in the centre comes out clean.

Brush the jam over the cake and sprinkle with the dried fruit and almonds.