1. Preheat oven to 300F; line an 8-inch square cake pan with foil and set aside. 2. Put sugar, butter and fruits (with juice from tinned pineapple) in a saucepan over medium to medium-low heat; note that all currants or all raisins can be used instead of both; stir often until the butter melts, then remove from heat. 3. Note that you could also do that in a microwave oven. 4. Beat eggs with a whisk until frothy in a small bowl; slowly whisk eggs into fruit mixture. 5. Combine all dry ingredients together then add all at once to wet mixture; stir well. 6. Pour into prepared pan and bake for 1-1/2- 2 hours, or until a wooden toothpick inserted in centre comes out clean. 7. When cool enough to handle, remove from pan and store in an airtight container. ---------------------------------------------------------------------------
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Ingredients
