450 g can crushed pineapple and juice
500 g mixed dried fruit
1 tblsp sherry
1 cup brown sugar
1 tsp vanilla essence
125 g butter or margarine
1 cup plain flour
1 cup self-raising flour
1 tsp mixed spice
1 tsp bicarbonate of (baking) soda
2 eggs, lightly beaten

This is a "never-fail" recipe for the microwave:

Place the crushed pineapple, dried fruit, sherry, brown sugar, vanilla essence and butter in a casserole dish and cook on High for 6 minutes. Allow to stand until cool.

Fold in the flours, mixed spice, bicarbonate of soda and the lightly beaten eggs. Pour the mixture into a greased 24 cm ring dish*, and cook for 18 minutes on Medium. Cover with a tea towel and allow to stand for 20 minutes. Turn out onto a wire rack.

This boiled fruit cake is ideal for freezing, either whole or in two halves. Simply wrap well in plastic wrap.

*I use microwave-safe ring pans for baking my cakes in the microwave.