Instructions:

1. Soak the dried fruits in rum or whiskey or sherry in advance, the longer the better.
2. Drain the dried fruits from the alcohol.
3.  In a large bowl, mix the fruits with the mixed peels, cherries, ginger, zest, orange juice and zest and cover with cling film. Let it stay overnight.
4. Preheat the oven to 150⁰C and grease a 10-inch or two 9-inch round cake tin with butter or margarine and line the base with grease-proof paper.
5.  Sift the flour, spices, baking powder and salt.
6.  In a separate bowl, beat the butter and brown sugar until light and fluffy.
7. Add the eggs one at a time, beating well after each addition.
8.  Stir in the flour mixture into the batter.
9.  Add a ¼ cup of alcohol to the batter and stir.
10. Add the fruit mixture and the cashew nuts and stir well.
11.  Bake the cake for 2 hours, until a toothpick inserted in the center comes out clean.
12.  After removing from the oven, brush the tops with some of the alcohol that had been used to soak the fruits.
13. Allow cooling in the tin, then remove the cakes from the tin, brush with alcohol again and wrap well.

The cake can last up to 2 months.

Keep brushing with the alcohol to mature it.

Can be frozen for up to 6 months