|2 cups raisins||2 teaspoons Mace (nutmeg)|
|2 cups currants||1 teaspoon Cloves|
|2 cups dried apricot halves||1 cup Treacle|
|2 cups dried figs, halved and stalk removed||2 cups, Brandy|
|2 cups prunes||½ cup Orange Liqueur|
|2 cups dates||4 cups Plain flour|
|4 cups citrus peel||1 teaspoon Baking Powder|
|½ cup candied Ginger (optional)||1 teaspoon Carb. (baking) Soda|
|4 cups of Walnuts||1 ½ teaspoons salt|
|2 cups of Pecan or Almonds||500 grams (1 lb.) butter|
|2 teaspoons Cinnamon||3 cups Dark Brown sugar – lightly packed|
|2 teaspoon Ground Allspice||8 Eggs|
|1 teaspoon vanilla extract|
In a mixing bowl cut up apricots, figs, prunes, and dates (I use scissors). Add raisins, currants, mixed peel and whole nuts.
Add the candied ginger (if required) and the cinnamon, allspice, nutmeg, and cloves; toss well to mix. Add Treacle, Brandy, and Orange liqueur and mix well. Cover and let stand overnight at room temperature.
The next day, preheat oven to 120 º (Celsius) or 250 º (Fahrenheit) fan plus. Line the tins with Al Foil and baking paper. I use (1) – 3 Kg tin (25 cm – (9.2″) – (1) – 2 Kg tin (23 cm ( 9″) and (1) 1 Kg ( 17 cm (7″) tin or any combination you require.
Combine the flour with baking powder, carb. soda and salt and sift. Sprinkle 3 cups of flour over fruit mixture and stir to coat well.
Cream the butter, add the brown sugar and beat well. Add eggs mixture. I beat all eggs separately in a bowl and pour in portions at a time. Add the vanilla extract.
Add the remaining cup of flour and beat until batter is blended and smooth.
Pour batter over fruit; mix well until everything is coated with batter. I use two large aluminium bowls to combine the mixture. Then combine the mixture into one bowl and mix to make sure the mixture is even throughout.
Divide batter among cake tins.
Bake for 4/5 hours or when a toothpick inserted in the centre comes out clean. Sprinkle cakes with Brandy – about two capfuls. Leave in the oven until cool.
Note: If you are allergic to nuts replace with currants and raisins or leave out if you like more batter. Of course, you could use almonds or any other nut you like.