Instructions

1. Prepare a cake tin by taking a teaspoon of butter and using your fingers spread this butter all around the inside of your baking tin. Add a tablespoon of flour to the tin and shake the tin to coat it with the flour. The flour will stick to the butter and will coat the tin.
2. In a pan add 1/2 cup of sugar and allow it to brown on very low heat. Once the sugar turns brown be careful not to burn add 1/2 water, be careful at this stage not to burn yourself move away while it sputters.
3. Continue to cook the syrup until the mixture reduces by half
4. The sugar should begin to thicken now. Take a glass of cold water add a drop of the sugar. If the sugar holds its shape and does not disintegrate it's ready.
5. Divide the fruit into two halves. To one half of the fruit add one tablespoon of flour and coat the fruit.
6. Add the second half of fruit which is not coated with flour to the sugar and stir and remove from heat.
7. In a bowl cream together butter and sugar until light and fluffy.
8. If you have a food mixer it makes the job much easier. Use the K attachment. A hand held mixer can also be used.
9. Add one egg and a tablespoon of flour to the butter mixture and beat well. Continue this process until all the eggs and flour are incorporated.
10. Add the fruit coated in flour to the cake batter. Fold the fruit into the cake batter.
11. Now add the fruit in syrup and fold it into the cake batter until completely combined.
12. Pour in prepared tin and bake at 180 for 35 to 40 minutes.
13. You can also make muffin size fruit cakes by using a muffin baking tray. Use an ice-cream scoop to put equal amount of cake dough into the muffin tray.