Preheat oven to 160°C (140 fan)) conventional. Line a 20 or 22cm square cake tin with greaseproof paper.
Place dried fruit and water in a large saucepan and bring to the boil over high heat. Boil most of the liquid has been absorbed.
Remove from the heat and add the melted butter. Stir through until all the butter is mixed in. Add the sugar and stir in well. Set mixture aside to cool for 20-30 minutes.
While the mixture is cooling, sift the flour and baking powder together in a bowl. Once the mixture has cooled down, add the sifted flour and baking powder and stir together with a large spoon. Add the lightly beaten eggs and vanilla extract and continue to stir until everything is fully combined.
Pour the mix into the prepared baking tin. Bake for about 1 hr 25 minutes or until the middle is cooked and a skewer inserted into the centre of the cake comes out clean. I like the top of my cake quite dark but cover with foil is that is not to your taste. Last time I left the cake in the over as it wasn't cooed and turned the heat off. After we returned from the pub, the cake was perfect! Allow to cool in the tin for 15-20 on a wire cooling rack to continue.
Once cooled, cover the cake with cling film and place in an airtight container - or like me, you can delve straight in. The cale gets better if left overnight!!
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