Method

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Ingredients

For the pre-soaking

3 tbsp rum
3 tbsp Brandy
3 tbsp cherry brandy
3 tbsp port
1.5 tsp Angostura bitters
0.5 tsp ground cinnamon
0.5 tsp ground nutmeg
0.5 tsp ground cloves
0.5 tsp Salt
1.5 tsp vanilla extract
1 tbsp molasses sugar
50g glacé cherries, chopped
450g raisins
225g currants
110g no-need-to-soak pitted prunes, chopped
110g candied mixed peel
50g chopped mixed nuts

For the cake

250g self-raising flour
250g demerara sugar
250g Butter, at room temperature
5 large Eggs

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