Fruit Cake


6 oz margarine,
5 oz soft brown sugar,
3 beaten eggs,
7 oz Self Raising flour,
2 oz glace cherries,
12 oz dried fruit (make up your own combination),
2 oz raisins, small can of chopped pineapple, drained,
2 tbsp rice or soya milk

Heat the oven to 150C/325F/Gas 3.
Cream together the butter and sugar.  Add the eggs with 1 tbsp of flour. Fold in the rest of the flour. Add the dried fruit, folding in to ensure they are even throughout the mixture.  Pour into a 8 inch well greased circular tin. Level the mixture and cook for 1 3/4 - 2 hours. When cooked leave in the tin for 5 mins, then turn out onto a wire cooling rack.  Leave overnight before decorating.