| 1. | Pre-heat oven to 150ºC. Grease and line a 22cm deep square tin with 3 layers of baking paper. |
| 2. | Place fruit and sherry in a large mixing bowl and leave to soak for a minimum 2-4 hours, preferably overnight. |
| 3. | Beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in soaked fruit and liquid. |
| 4. | Sift flours and spice together then fold through fruit mixture. Spoon into prepared tin. Cover with foil and bake for 2 hours or until a skewer comes out clean. |
| 5. | Icing: Whisk egg white until foamy. Beat in lemon juice then gradually add icing sugar, beating well after each addition. Ice cake when cold and decorate with frosted fruits if desired. |
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