Melt and Mix Fruit Cake

1 ½ kg mixed fruit (3lb 5oz)
½ cup of sherry, rum, whisky or brandy
1 Granny Smith apple (green cooking apple)
1 tablespoon honey or golden syrup
1 cup brown sugar firmly packed
250g butter (8 and 3/4 oz )
4 eggs
1 ½ cups plain flour
½ cup self raising flour
1 teaspoon mixed spice

Place chopped mixed fruit in large basin.
Add alcohol or orange juice, peeled and grated apple, honey or syrup, sugar and eggs.
Mix well with wooden spoon to break up any large clumps of fruit.
Add cooled, melted butter, sifted flours and spice
Mix thoroughly.
Place in a deep 23cm (9 inch) round or deep 20cm (8inch) square cake tin lined with three sheets of greaseproof paper or baking paper.
Bring the paper 5cm (2 inch) above the edge of the tins

Bake in slow oven 3 ½ hours until cooked when tested.
Slow oven here is 150C (300F)

Back later, I fried my brain doing the calculations.