Fruitcake With Sherry - cooking recipe

Ingredients

225 g butter
225 g sugar
1 cup water
400 g sultanas
400 g mixed dried fruit
1 teaspoon baking soda
1 teaspoon mixed spice
2 eggs, beaten
1 teaspoon vanilla essence
1 teaspoon almond essence
1 teaspoon lemon essence
2 tablespoons sherry wine, but can use up to 8 tblsps depending on taste
2 cups flour
1 teaspoon baking powder

Preparation

Bring first 7 ingredients to boil and boil for 3 minutes.
Let cool or can be left till next day.
Add 2 beaten eggs, the essences, sherry, flour and baking powder.
Stir till combined and pour into a prepared 20cm cake tin.
Bake at 140 degrees Centigrade for 2 1/2 to 3 hours.
Remove from tin and store in cake container for at least 3 days before cutting. It gets more moist the longer it is left.