ingredients

the fruit

250g currants
250g sultanas
375g raisins
125g glace ginger, chopped
125g mixed peel
250g blanched almonds, chopped
100g brazil nuts, chopped
1/2   cup rum to soak fruit
Place all ingredients in a non-reactive bowl and soak for at least 24 hours.

the cake

250g sugar
250g butter
5      eggs
275g flour
1     tablespoon cocoa
1/2  teaspoon cinnamon
1/2  teaspoon nutmeg
1/2  teaspoon ginger
1/2  teaspoon cloves
1/2  teaspoon baking powder
2     teaspoons strong black coffee
1/4  cup rum
1/2  cup brandy to pour over cake once it is cooked

method

The day before making the cake, put the fruit ingredients in a bowl and pour over the rum. Mix well and allow to macerate overnight.

Cream butter & sugar together until fluffy. Add eggs one at a time and neat well after each addition. Sift dry ingredients together and stir into mixture. Add wet ingredients and fruit mixture. Tip: stir a tablespoon or two of the flour through the fruit, just before adding, to prevent fruit from sinking to the bottom during baking.

Pour batter into lined tin and bake.