PINEAPPLE FRUIT CAKE
Contributed by Lilian

Heat oven to 180 deg C and line a large cake tin. (Size : 20 cm square tin)
1 can (abt 250-300 gm drained weight) of pineapple rings (squeeze the syrup) and cut into small pieces
375 gm mixed fruits (the weight of a box) * soak in 5 tablespoons of brandy 3 days before baking. Keep in refigerator till needed
100 gm brown sugar (the light brown one like castor sugar)
150 gm butter

1. Put all the above into a pot and cook over low fire till sugar and butter melt. Leave to cool.
2. Then add:

2 large eggs
250 gm self-raising flour
1 teaspoon bicarbonate of soda
1 teaspoon of vanilla essence

3. Mix well. Bake in 180 deg C oven for 1 hour. Test with a satay stick or chopstick. If it comes out clean, then cake is baked. Remove from oven and drizzle with 3 tablespoon of brandy. Cake tastes best if left for a day or two, wrapped with cling wrap.