Passionfruit and ginger fruit cake - yum

200 gm Sultanas, 125 gm raisins, chopped, 100 gm dried apricots, chopped, 75 gm ginger chips, 60 gm orange juice, 125 ml passionfruit juice, 125 gm unsalted butter, 1 cup caster sugar, 3 x eggs, 3/4 cup plain and self-raising flour, 1 tsp mixed spice.

Method:

1. Place sultanas, raisins, apricots, ginger, fruit juices, butter and sugar into a large sauce pan and heat slowly until butter has melted. Increase heat to bring to the boil. Simmer uncovered for 3 minutes. Remove and allow to cool. Place mixture into a large mixing bowl.
2. Pre-heat oven to 150 deg C. Line a 20cm cake tin with Glad Bake.
3. Break eggs into a small bowl and lightly beat before adding to the fruit mixture with the sifted dry ingredients. Mix together well before spooning into prepared cake in. Smooth the surface. Bake for about 1 and 1/4 hours or until cooked when testing with a wooden skewer. Sometimes takes less time than this.
4. Remove from the oven and allow to cool completely before storing in an airtight container. This cake will keep for two weeks.

• The Australian Womens Weekly Cakes and Slices Cookbook is the source. www.fooddownunder.com