Ingredients:

• 1 cup (250 ml) water
• 1 cup (250 ml) brown sugar
• ½ lb (225 g) butter
• 1 ½ cup (375 ml) raisins, chopped
• 3 cups (750 ml) golden raisins
• 1 2/3 cups (415 ml) currants
• 1 cup (250 ml0 glace cherries, chopped
• 1/3 cup (85 ml) candied mixed peel
• 1/3 cup (85 ml) glace pineapple, chopped
• 1 cup walnut, chopped
• 1/3 cup pistacchio, cut into half
• ½ tsp cinnamon
• ½ tsp (2.5 ml) nutmeg
• 1 tsp (2.5 ml) ginger
• ½ tsp (2.5 ml) allspice
• 1 tsp (5 ml) baking soda
• 3 eggs
• 3 cups (750 ml0 all-purpose flour
• 4 tsp (20 ml) baking soda
• ¼ cup (60 ml) rum or dry sherry

Procedure:

Pre heat oven to 350 F (180 C)

1. In large saucepan place water, brown sugar, butter, all the fruits, nuts, spices and baking soda. Cook over low heat to melt butter and blend ingredients. Allow to cool.
2. Sift flour together with baking powder. Add flour eggs to fruit and nut mixture and mix evenly.
3. Place mixture in double-lined 8 inch (20 cm) square cake tin.
4. Use buttered brown paper, cutting paper 2 inches (5cm) taller than tin. Bake for 1½ - 2 hours.
5. Insert a knife or wooden skewer to test whether cake is cooked. When done, carefully turn out on the rack and remove paper from base and sides.
6. Drizzle rum over warm cake. Allow to cool completely.
7. Wrap in wax paper and aluminum foil to store.