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1
Grease and line a large square or round cake tin with baking paper, and grease the paper as well. Heat oven to 375 deg F or 190 deg Celsius.
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2
In a large pot mix the first 10 ingredients up to and including the boiling water.
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3
Stir well. Bring to boiling, and simmer without a lid for 5 minutes.
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4
Remove from heat and cool somewhat.
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5
Stir in the butter and baking soda, and stir well to mix. The mixture will fizz a little.
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6
When it has cooled down some more, scrape mixture into the bowl of your electric mixture.
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7
Using lowest speed, add the next 9 ingredients up to and including the brandy or whisky (or use bourbon).
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8
When everything has been incorporated well, remove the bowl from the mixer. Fold in the chopped figs, whole cherries and roughly chopped nuts. Use a wooden spoon.
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9
Spoon the batter into the prepared tin, and smooth the top.
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10
Bake 2 hours, BUT lower heat to 350 deg F /180 deg C after the first hour.
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11
At the same time lay a double thickness of foil over the cake to prevent scorching.
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12
Test with a skewer before removing!
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13
Turn out gently on a wire rack and sprinkle over the last ingredient: the extra half cup of booze.
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14
When cool, place on waxed paper in an airtight cake tin. Before using at Christmas, sprinkle over brandy, whisky or bourbon another 2 - 3 times.
