This is my very favourite fruitcake recipe, given to me by my mother. So simple to make and never ever fails. It's deliciously moist and keeps amazingly well if ever given the chance. Mostly, I find it eaten in a couple of days.

Ingredients:
1 440g can crushed pineapple in natural juice
125g butter
1 cup sugar
500g mixed fruit
1 teaspoon mixed spice
1 teaspoon bi-carb soda
1 cup plain flour
1 cup SR flour
2 eggs
pinch salt

Line a large cake tin with baking paper. Preheat oven to 170 degrees for fan forced ovens.
Drain pineapple. Put pulp into saucepan with 1/2 cup juice. Add butter, sugar, fruit, spice and bi-carb. Bring to boil and simmer 3 minutes. Cool. Stir in 2 beaten eggs and sifted flour and salt. Pour into cake tin and smooth the top.
Bake for 1 to 1 and 1/2 hours. Test with skewer at 1 hour. Cover cake with brown paper if browning tooo quickly.
Turn out onto cooling rack. Keeps best in a metal tin.