Stir fruit, sugar, butter, water, spice & soda in large saucepan over low heat, without boiling, until sugar dissolves & butter melts; bring to the boil.
Reduce heat; simmer, covered, 5 minutes. Remove from heat; stir in sherry. Cool to room temp.
Preheat oven to 160c fan forced. Grease deep 20cm round cake pan; line base and side with two layers of baking paper, extending paper 5cms above side.
Stir egg & sifted flours into fruit mixture. Spread mixture into pan; decorate with almonds.
Bake cake about 1 1/2 hrs. Brush top of hot cake with extra sherry. Cover cake with foil; cool in pan.
411 Calories per serve.
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|Serving Size: 1 Serving (105g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 100 (30%)|
|Amt Per Serving||% DV|
|Total Fat 11.2g||15 %|
|Saturated Fat 5.7g||28 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 37.9mg||12 %|
|Sodium 252mg||9 %|
|Potassium 414.1mg||11 %|
|Total Carbohydrate 54.4g||16 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 50.5g|
|Protein 3.5g||5 %|
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Calories per serving: 328
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