A WELL made fruit cake should be rich, moist and full of fruit.

Try this recipe for Boil and bake fruit cake by Jill Dupleix from her book Old Food.

``An easy old thing, this recipe was popular a few hundred years ago as it is now, for its economy, simplicity and exceptional keeping qualities.’’ Jill said.

150g butter

300g sultanas

300g currants

180g soft brown sugar

1 tsp ground allspice

1 tsp ground cinnamon

1 tsp ground ginger

1 tsp bicarbonate of soda

1 cup water

2 eggs, well beaten

150g plain flour and 150g self raising flour

Heat oven to 180 degrees C.

Combine butter, sultanas, currants, sugar, allspice, cinnamon, ginger, bicarbonate of soda and water in a saucepan.

Bring to the boil, stirring, then cool.

Add eggs and beat well. Sift the two flours together, add to the mixture and beat well.

Pour into a lightly buttered cake tin of 22cm diameter.

Bake for one hour and allow to cool slightly before removing from the tin.

Store in an airtight container.

Note: this cake matures beautifully if you make it two months before Christmas. Once a week, pierce holes all over the cake with a skewer and drizzle two tablespoons of brandy, whiskey or port onto it.

The liquor will sink into the cake.

Repeat every week until ready to eat.

Enjoy small slices and drive carefully after eating it!