Stir the flour into the soaked fruit and mix well.
Spoon the mixture into a 22-cm baking paper lined cake tin.
Bake for 2 1/2 hours in the bottom of the oven or until cooked through.
Remove and leave to cool.
Wrap in tin foil or place in an airtight container where this cake will keep nicely for up to 3 to 4 weeks if not devoured prior.
Optional: Add a shot of your favourite tipple; brandy, rum, sherry or Grand Marnier to the fruit when soaking.Serving Suggestion: Decorate as you wish; cherries, nuts, ginger or as I have done with a rich chocolate ganache; by warming 1 cup of cream and adding 220g chopped dark chocolate. Stir. Chill. Ice.
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