This old fashioned boiled fruit cake is bound to be a firm favourite with guests.

600g dried fruit (I used a combination of dates, currants and sultanas)

1 large apple, cored and grated

200g butter, chopped

1 scant cup sugar

1 teaspoon bicarbonate of soda

1 teaspoon mixed spice

2½ cups liquid – I used 1 cup of fruit wine with 1½ cups water

3 eggs, lightly whisked

1 cup wholemeal flour

1 ½ cups plain flour

3 teaspoons baking powder

Grease a 23cm tin and line the base with baking paper, grease again.

Place the fruit, apple, butter, sugar, bicarbonate of soda, spice and liquid in a saucepan and bring to the boil, reduce heat and simmer 3 minutes.

Cool to lukewarm. Mix in the beaten eggs and then the combined flours and baking powder.

Pour into the tin and bake in a moderately slow oven (150 degrees C in my oven) for approximately one and a half hours or until a skewer inserted in the centre comes out clean.

Leave to cool in the tin, then turn out onto a wire rack to dry out. Store in an airtight container.

Turn out onto a wire rack to cool.