In a medium saucepan, combine the sultanas, currants, brown sugar, butter and water. Cook over medium heat, stirring occasionally, until boiling. Boil for 20 minutes, then remove from heat and set aside to cool.
Preheat oven to 180 degrees C (gas mark 4). Grease a loaf tin or 20cm round cake tin.
In a medium bowl, stir together the wholemeal flour, plain flour, baking powder, salt and cinnamon. Add the boiled ingredients along with the sherry, mix until well blended. Pour the mixture into the prepared tin.
Bake for 45 minutes in the preheated oven, then reduce the oven temperature to 160 degrees C (gas mark 3) and bake 15 more minutes, or until a skewer inserted comes out clean.
Cool, store in an empty biscuit box to retain freshness.
Yup a yummy one . Like others had to change it a bit so used mixed fruit instead of raisins and red wine instead of sherry (just to lazy to go to the shop).
Result a moist very fruity delight. When fresh and warm we have it with ice cream. Then it stores well being moist.
For my fan assist 160C for an hour works well. Tx Barbara - 16 Oct 2011
Great recipe, I added odd bits myself such as black treacle, chnaged the sherry for home made elderflower cordial and doubled the quantities to make one huge cake. Husband loves it and wants more! - 03 Dec 2011
This is a great recipe though as my partner loves fruitcake and Im not too fond of raisins, as a middle ground when making the cake in this recipe I used 90g dried bing cherries, 50g dried cranberries, 60g mixed raisins, 50g juicy sultanas. I found that in my oven the cake was done after 45mins, I think leaving it longer wouldve blackened it around the sides - 11 Aug 2010