Apart from your thermal cooker you will also need a fixed base cake tin, some baking or greaseproof paper and something to raise the cake tin from the bottom. I use for this a food ring.
- 375 gms of mixed dried fruit.
- 3/4 of a cup of brown sugar.
- 1 tsp of mixed spice.
- Grated rind of an orange.
- 1/2 a cup of water or orange juice.
- 1/4 of a cup of whisky you could use sherry instead (optional).
- 125 gms of butter.
- 2 lightly beatened eggs.
- 1 cup self raising flour.
- 1 cup plain flour.
- 1/2 tsp of soda bicarb.
OPTIONAL: you can replace the water, liquor and sugar with a 450 gram tin of crushed pineapple.
- Place the dried fruit into a saucepan with the brown sugar, mixed spice, orange rind, water, liquor and butter.
- Bring the mixture to the boil and simmer uncovered for 5 minutes.
- Allow the mixture to cool.
- Mix in the eggs.
- Stir in the sifted flour and soda bicarb.
- Line a 16 cm round cake tin or Pyrex dish (one that fits nicely into the inner pot) with baking paper.
- Spoon the mixture into this prepared cake tin.
- Lay a round of baking paper on top of the cake mixture then cover the tin with a trimmed piece of foil to prevent condensation from seeping in.
- Place a trivet or metal pastry ring in the base of the inner pot and rest the cake tin on this. (If you are using the 3 litre pot the cake tin can sit on a folded pad of foil).
- Pour enough hot water into the inner pot so that the level comes halfway up the sides of the cake tin.
- Bring the water to the boil.
- Put the lid on and turn down the heat to simmer gently for 30 minutes.
- Turn off the heat and transfer the inner pot into the insulated container for a minimum of 3 to 4 hours.
Note: As the cake cannot dry out or overcook you can actually leave this cake over night before removing it to serve.