125g/5oz mixture of dried fruit, such as raisins, sultanas, currants, chopped dates and chopped dried apricots
75ml/2½fl oz Cointreau, brandy or whisky
200g/7oz butter, plus extra for greasing
150g/5oz caster sugar
1 tbsp sunflower oil
3 free range eggs
250g/9oz flour, sifted
1 tsp baking powder
pinch of salt
icing sugar, for dusting
Preheat the oven to 180C/350F/Gas 4.
Line the base of a 20cm/8in cake tin with greaseproof paper and rub the sides with butter to grease it.
Place the dried fruit and alcohol in a saucepan and bring to the boil. Let it simmer for a few seconds and then pour into a bowl and allow to cool.
In a large bowl, beat the butter until soft, add the sugar and beat, then add the oil and the eggs one by one, beating all the time (I usually do this in a food mixer, but an electric hand mixer is just as good.
Gently stir in the sifted flour, baking powder, salt, fruit and liqueur.
Transfer the cake batter into the prepared tin, smooth the top and cook in the oven for 50 minutes or until a skewer inserted into the cake centre comes out clean.
Cool slightly before removing the cake from the tin and finish cooling on a wire rack. Dredge with icing sugar when cool.
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