Instructions: Line base and sides of a deep, 19cm-square, cake pan with 3 layers of baking paper, extending paper 5cm above edge of pan. Combine prunes and orange juice in a blender, blend until smooth. Combine in a large saucepan with dried fruit, sugar, the water and spice, stir over high heat until mixture comes to a boil. Reduce heat to low, cover, cook for 3 minutes.

Pour into a large, heatproof bowl, cool. Stir in eggs and sherry, then stir in sifted flours, soda and cocoa. Spread mixture into prepared pan.

Bake in moderately slow oven for about 1 1/2 hours. Cover cake tightly with foil; cool upside down in pan.

NB: Best eaten within 2 days of baking.

Makes 25 slices.

NOTES : I havent actually made it myself as, being a diabetic, it has far too much sugar in it for me :( but if anyone has any suggestions/ideas for reducing the amount of sugar, I would greatly appreciate it as I would really like to make this recipe!

(and, unfortunately there are no brown sugar substitutes in Australia!)

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