200 gms sultanas
150 gms glace cherry quarters
50 gms butter
300 ml water
175 gms dark brown sugar
1 large egg
300 gm SR Flour
Put 200 gms sultanas, 150 gms glace cherry quarters and 50 gms butter in a saucepan with 300 ml water.
Bring to the boil and simmer gently for 3 minutes.
Stir in 175 gms dark brown sugar then 1 large egg, beaten, and 300 gms self-raising flour.
Spread mixture evenly into a greased, lined 1kg loaf tin.
Bake at 180 C, 350 F, gas mark 4 for about 1 hour 15 minutes.
Pierce with skewer to centre of cake -- it will come out clean if cake is cooked.
Leave cake in tin for 5 minutes then turn onto a cooling rack.