HOME FLIP		LOADSA FRUIT CAKE Ingredients: 800 grams of your favourite dried fruit ie., 200 grams dried apricots, chopped 200 grams dried pears, chopped 200 grams sultanas 200 grams currants (other options include dried apple, banana, mango, pawpaw, raisins, prunes) ¼ cup boiling water ¼ cup brandy 1 1/4 cups plain flour (unbleached) 1/2 cup wholemeal flour 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon nutmeg 125 grams butter, cubed and at room temperature 2 eggs 1/4 cup marmalade 1 lemon, rind and juice 1 orange, rind and juice additional water ½ cup whole raw almonds Method: Preheat oven to 120 degrees. Line cake tin with two sheets of grease proof paper. In a large bowl, place all dried fruit and stir so they are well combined. Add water and brandy and set aside to soak. In a large mixing bowl, place flours, spices and baking soda. Rub butter into flour until it resembles breadcrumbs. Add eggs, jam, lemon rind and juice, orange rind and juice and mix well. Stir in fruit, making sure it is well combined and there are no lumps. Transfer the mixture to the lined cake tin, leaving a small indentation in the middle. Decorate with almonds. Bake for approx 2 hours on 120 degrees; or until brown and a skewer comes out clean. Allow cakes to cool for 15-20 minutes in tins before removing and allowing to cool further on the wire rack.