Julie Buiso's pineapple fruit cake

Makes a large moist cake that will keep well for up to 5 days wrapped in greaseproof paper and stored in a tin in a cool pantry. For longer storage – up to 2 months – slosh it with plenty of brandy before wrapping.

• 150g (1 cup) raisins
• 140g (1 cup) sultanas
• 75g (½ cup) currants
• 70g (½ cup) dried cranberries (craisins)
• 1 x 440g can crushed pineapple
• 175g (¾ cup) caster sugar
• 100g butter
• 1 teaspoon mixed spice
• ¼ teaspoon ground cinnamon
• 1 teaspoon baking soda
• 3 large eggs
• Finely grated zest 1 lemon
• 1 tablespoon lemon juice
• 280g (2 cups) plain flour
• 2 teaspoon baking powder

Put dried fruit, pineapple and its juice, sugar, butter, mixed spice, cinnamon and baking soda in a large saucepan. Bring to the boil, stirring to dissolve the sugar. Simmer for 3 minutes. Remove from heat and cool for 30 minutes.

Line a deep 23cm-diameter cake tin with baking paper.

Beat the eggs. Add to the cooled fruit mixture with lemon zest and juice. Sift flour and baking powder together onto a piece of paper, then sift them over the fruit mixture and fold in with a large spoon.

Turn mixture into prepared tin. Bake in an oven preheated to 160°C for 1¼ hours, or until a skewer inserted in the centre comes out clean. Leave in the tin to cool, then turn out onto a cake rack.