Ingredients
Method
Place all dried fruit, nuts, spices, alcohol and 1 tbsp brown sugar in a large saucepan and warm very gently for 15 minutes not allowing the mix to get very hot. This helps the fruit absorb the alcohol and plump it up. Allow this mix to cool overnight or longer if you wish. Keep it covered. Make the cake batter. Cream the butter and sugar together until light and fluffy. Add one egg at a time until they are all added. Sieve flour and baking powder and fold into butter mixture. Stir the fruit mixture into the batter and place in a 26cm/10inch round lined cake tin. Allow this to sit in a cool room overnight and bake the following day. Wrap two layers of brown paper around the outside of the tin and secure with twine. Bake at 150C/300F/Gas 2 for about 3 ½ to 4 hours until a skewer inserted in the centre comes out clean. You may need to cover the top after 2 ½ hours.
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