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1
To Prepare Fruit Mixture (reminder, this is done at least 2 weeks ahead of baking the cake).
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2
Wash the currants, raisins, prunes and mixed peel, then pat dry.
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3
Place fruit mixture in a food processor and process until finely chopped.
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4
Transfer to a large, clean jar or container, add 1/2 cup brown sugar, the mixed spice, rum and cherry brandy.
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5
Mix very well and then cover with a lid and set aside for anything from 2 week to 3 months.
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6
NOTE: I kept my mixture in the fridge during this time and the longer it is left to sit the better the flavour will be.
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7
Stir the fruit mixture occasionally and keep covered.
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8
Optional: You may add more alcohol when you do this. (I didn't).
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9
To Make Cake.
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10
Preheat oven to 325u00b0F.
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11
Grease and line two 9 inch cakes pans with parchment paper.
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12
Sift the flour, set aside.
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13
Cream together butter and 1 3/4 cups brown sugar.
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14
Beat in eggs, until the mixture is smooth and creamy.
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15
Add the fruit mixture, then gradually stir in flour and vanilla.
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16
Mix well, adding 1-2 tbsps of cherry brandy if the mixture is too stiff.
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17
NOTE: The mixture should be able to fall off the back of the spoon, but should not be too runny.
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18
Spoon the mixture in to the prepared tins, cover loosely with foil and bake for about 2 1/2 hours until the cake is firm and springs back to the touch.
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19
Leave cake to cool in tin overnight, then sprinkle with more dark rum if the cake is not being used immediately.
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20
Wrap cake in foil to keep it moist.
