Preheat the oven to 150°C. Grease and line a 20cm square tin with 2 brown paper lunch bags and then grease and line with baking paper. Put the unsweetened pineapple (including liquid), butter, sugar, and mixed fruit into a saucepan. Bring to a gentle boil. Simmer for 12 – 15 minutes. Remove from the stove, add Bi-Carb Soda and stir in.. 1. Combine fruit, butter, sugar, brandy and water in saucepan. Stir constantly over heat without boiling until sugar is dissolved. Bring to the boil, reduce heat, simmer covered 10 minutes. Transfer to large bowl; cool to room temperature. 2. Preheat oven to 150°C. Grease a deep 23cm round (or deep 19cm square) cake pan, line base and side.
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Stage 2. Heat your oven to 160°C/140°C fan/Gas mark 3. Grease your baking tin with butter and line the base with greaseproof paper. Sift the flours and salt together. Add half of the beaten eggs and half of the flour mixture to the stage 1 ingredients and fold in with a wooden spoon.. Preheat the oven to 325 degrees F (160 degrees C). Line an 8-inch deep cake pan with parchment paper. Place sugar, candied mixed fruit, milk, butter, cherries, citrus peel, walnuts, allspice, and baking soda in a medium-sized saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes. Remove from heat and allow to cool slightly.
