2 cups plain flour.
4 eggs.
1 cup brown sugar firmly packed.
3 cups [ 500 gm ] sultanas, large raisins.
3 / 4 cup currants.
250 gm butter.
2 / 3 cup glace cherries, quartered.
1 tablespoon of each, marmalade.
1 1 / 2 cup [ 250 gm] raisins chopped.
1 / 2 mixed peel.
1 teaspoon grated orange rind.
1 teaspoon grated lemon rind, mixed spice, dark rum or brandy.
Line deep 23 cm round cake pan with 3 layers of baking paper. Bring paper 5 cm above edge of pan. Combine fruit, marmalade and rum in large bowl. Mix well and stand overnight.
Beat butter and rinds in small bowl with electric mixer until just smooth.
Add sugar and beat only until combined.
Add eggs one at a time, beating only until ingredients are combined between additions.
Stir creamed mixture into fruit mixture. Mix in sifted dry ingredients.
Spread mixture into prepared pan.
Bake in slow [ 150 - 160c ] preheated oven for 3 to 3 1 / 2 hours.
Brush top with extra rum whilst still warm.
Cover pan with foil. Cool cake in pan overnight.
Serve plain or with either cream or vanilla ice cream.
