Mix fruit, sherry (rum, orange juice or brandy), Spry® Xylitol Sweetener and spices and allow to stand at least 2 hours. (Overnight is more preferable).
Combine butter and milk in a saucepan over a low heat and stir till melted
Add to fruit mixture.
Mix together the eggs and essences and add to the above.
Finally add in sifted flour. Mix thoroughly and place in 20 cm tin lined with baking paper
Bake in very slow oven for 5½ hours or till cooked.
Pour over extra spirits or orange juice if desired while still warm.
Also keeps well stored in the fridge.
