Ingredients:

• 1¼ cups raisins
  
• 1¼ cups currants
  
• ½ cup candied cherries cut in half
  
• ½ cup brown sugar
  
• 1 teaspoon ground mixed spice
  
• ½ cup brandy or rum
  
• 1 x 15oz can crushed pineapple (in natural juice)
  
• ¾ teaspoon baking soda
  
• 3 egg whites
  
• 2 cups self-rising flour
  
• ¼ cup (1oz) whole blanched almonds (optional)
  

Method:

1. Place all dried fruit, sugar, spice, brandy and whole can of pineapple into a saucepan, boil for 3 minutes. Stir in baking soda, leave to cool.
   
2. Preheat oven 350°F (180°C) fan forced.
   
3. Once fruit mixture has cooled stir in egg whites well. Pour mixture into an 8” round cake pan that has been coated with cooking spray. Top with almonds and bake approximately 1 hour.
   

Suggestion:

If you prefer a darker cake add caramel food coloring (used for gravy browning) to fruit mix then fold in flour.