Instructions: Generously butter a non-stick fluted cake tin and sprinkle the biscuit crumbs all over the buttered area. Preheat the oven to 170c. and set aside.

Slowly melt the butter or margarine. Meanwhile, using an electric mixer, beat the eggs and sugars together until the mixture is very thick and pale, about 8 minutes. With the motor still running, add the melted butter to the egg mixture in a thin stream and continue beating until all the ingredients are combined.

In a separate bowl, mix the flour, baking powder and cocoa together.

Combine the egg mixture, the flour mixture, the vanilla extract and the milk with a wooden spoon, continuing to mix until the batter is smooth. Add the dried fruit and mix briefly to distribute.

Pour the batter into the prepared tin then bake the cake at 170c. for 40 minutes. Allow to cool for a few minutes in the tin, then turn out onto a wire rack and cool.

Sprinkle with a little icing sugar if desired.

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