750g mixed dried fruit
2/3 cup extra light olive oil
2/3 cup sweet sherry
1½ cups firmly packed brown sugar
3 eggs, at room temperature
1 ½ cups plain flour
¾ tsp baking powder
2 tsp ground cinnamon
1. Preheat oven to 150 C/120 degrees fan forced. Grease and line the base and sides of a 4.5cm deep, 18cm (base) square cake pan.
2. Combine the fruit, oil and sherry in a saucepan over medium heat. Heat, stirring often for 5 minutes or until fruit is warm. Pour mixture into a bowl. Stir in the sugar and set aside for 1 hour.
3. Add eggs to fruit mixture, 1 at a time, mixing well after each addition. Sift the flour, baking powder and cinnamon over the fruit mixture. Stir gently to combine. Spoon mixture into prepared pan. Smooth surface. Bake for 1 hour 20 minutes to 1½ hours or until a skewer inserted into the centre comes out clean.
4. Allow to cool completely in the pan. Wrap tightly in plastic, foil then a clean tea towel.
Storage: The cake will store in an airtight container for up to 6 weeks.