Line an 8 inch cake tin with a double sheet of greaseproof paper and some tin foil or brown paper on the outside.
Preheat the oven to 300ºF(150º), gas mark 2.
Put the margarine, sugar, fruit and water or sherry into a saucepan, bring to the boil and simmer, covered, for15 minutes.
Allow to cool, then add the eggs and flour and turn mixture into the tin.
Bake for 1 1/2 to 2 hours, until the cake is brown on top and beginning to come away from the sides of the tin.
N.B. If you find 8oz sugar too sweet, then substitute 4oz with dried fruit.
This is a wonderful boiled fruit cake and is a great substitute for a Christmas Cake.
For special occasions I use sherry instead of water which gives the cake a real richness.ººº