Fruitcake With Sherry

• 225 g butter
• 225 g sugar
• 1 cup water
• 400 g sultanas
• 400 g mixed dried fruit
• 1 teaspoon baking soda
• 1 teaspoon mixed spice
• 2 eggs, beaten
• 1 teaspoon vanilla essence
• 1 teaspoon almond essence
• 1 teaspoon lemon essence
• 2 tablespoons sherry wine, but can use up to 8 tblsps depending on taste
• 2 cups flour
• 1 teaspoon baking powder

1. Bring first 7 ingredients to boil and boil for 3 minutes.
2. Let cool or can be left till next day.
3. Add 2 beaten eggs, the essences, sherry, flour and baking powder.
4. Stir till combined and pour into a prepared 20cm cake tin.
5. Bake at 140 degrees Centigrade for 2 1/2 to 3 hours.
6. Remove from tin and store in cake container for at least 3 days before cutting. It gets more moist the longer it is left.

butter, sugar, water, sultanas, mixed dried fruit, baking soda, mixed spice, eggs, vanilla essence, almond essence, lemon essence, sherry wine, flour, baking powder

Taken from www.food.com/recipe/fruitcake-with-sherry-344128 (may not work)