• 250g Raisins
• 250g Dates
• 125g Mixed peel
• 125g Glace' Cherries
• 60g Glace Pineapple
• 60g Glace Apricots
• 500g Sultanas
• 125g Currants
• ½ cup Rum, Brandy, Whisky or Sherry
• 250g Butter
• 1 cup Brown sugar, firmly packed.
• 5 Eggs
• 1 ½ cup Plain Flour
• 1/3 cup SR Flour
• 1 teas Mixed spice

• Chop raisins, dates, peel, cherries, pineapple and apricots the same size as sultanas; combine in a large basin with sultanas, currants and rum. Mix well
• Cover, stand overnight or up to a week
• Line a deep 20cm square or deep 23cm round cake tin with three thicknesses of grease proof paper; bring paper 5cm above edges of tin
• Beat butter until soft; add sugar; beat only until combined.
• Add eggs one at a time, beating well after each addition
• Add creamed mixture to fruit mixture, mix well
• Stir in sifted dry ingredients; mix thoroughly
• Spread evenly into prepared tin
• Bake in a slow oven 3 to 3 ½ hours.
• When cooked brush evenly with about 2 tabs extra rum
• Cover tightly with aluminum foil; leave until cold
• Remove foil and tin, leave lining paper intact
• Wrap in plastic food wrap, store up to a year in refrigerator.

—Sandra Boyle White sugar works, substitute fruits, but keep weights constant