1 x 425g mango slices in natural juice, or any tin fruit.
500g dried mixed fruit
1/2 cup water
Spices (cinnamon, mixed spice etc. to taste)
Bring to very gentle boil on stove top hot plate for a minute or so.
Add 1 flat teaspoon bi-carb soda, it will froth up. Allow to cool, and better if overnight as the fruit will plump up.
Next
Add 1.5 cups SR flour
2 beaten eggs or 3 small
Mix through and spoon into 20cm (8 inch) springform cakepan lined with baking paper.
Bake in moderate oven for 1 hour or until tested with skewer that comes out just dry.
Notes
This is a very forgiving recipe, substitute port, sherry etc for some of the water.
Add walnuts, almonds, ginger, glace cherries, mixed peel etc for a more festive cake.
If thinking of making it gluten free, check, as all the dried mixed fruit I've seen contains wheat.
If you only have a packet of the 375g mixed fruit, it still works.
Or buy the 1kg fruit and use half, keep remainder for next time.
Another budget tip - purchase the 800g can of mango in natural juice use half and freeze remainder for next time.
ENJOY!
