Fruit cake

• unsalted butter↗125g g

  cut into cubes, plus extra for the pan

• soft light-brown sugar↗175g g
• raisins↗200g g
• sultanas↗200g g
• strawberries100g g
• mixed zest50g g
• self-raising flour↗225g g
• spice mix1½ tsp tsp
• baking soda↗½ tsp tsp
• eggs↗2

  beaten

Step-by-step instructions

1. 1

   Preheat the oven to 160°C/140°C with convection/gas 3. Grease and line a 900 g loaf pan with parchment paper. Melt the sugar, butter and 225 ml water in a large saucepan. After melting, add the raisins, sultanas, strawberries and mixed zest. Bring to a gentle boil and, stirring occasionally, cook until the mixture reduces and becomes soft, about 10–15 minutes. Remove from heat and let cool to room temperature.

2. 2

   Sift the flour, spice mix, baking soda and a pinch of salt into a large bowl. Add the cooled fruit mixture and stir, then add the beaten eggs and mix until smooth. Bake for 45–55 minutes, until the top is dark brown and a skewer inserted in the centre comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve.