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1
In saucepan combine mixed fruit, prunes, mango or papaya.
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2
Add the brandy, rum, port, cherry brandy, apple pie spice, vanilla, salt, treacle, and 4 tbsp (60 ml) of water.
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3
Bring to a boil and simmer gently for 15 min.
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4
Set aside to cool.
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5
Leave overnight or cover and chill for 1 week.
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6
Preheat oven to 275 degrees (125 C.) F.
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7
Grease an line a 9 in x 9 in cake pan.
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8
Sift the flour into large mixing bowl.
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9
Add the raw sugar, soft butter, and eggs.
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10
Beat until well combined.
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11
Fold in the macerated fruitmixture gradually.
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12
Pour into prepared pan.
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13
Do not level the surface.
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14
Bake for 3 1/2 - 4 hours till cooked through.
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15
Place a sheet of waxed paper over the cake after 3 hours if it appears to be browning to quickly.
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16
Cool cake in pan for 45 min then transfer to wire rack to cool completely.
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17
Wrap in waxed paper and store in airtight container.
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18
Store for 1 month if possible for best flavor.
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19
Decorate before serving with more candied fruits and glazed nuts if desired.
