⅓ cup pitted prunes, halved

1 ½ cups (250g) sultanas

1 ½ cups (250g) currants

½  cup sweet sherry

½ cup brandy

125g butter

½ cup brown sugar

3 eggs

1 tablespoon dry instant coffee

¼ cup hot water

¼ cup plum jam

1 cup plain flour

¾ cup self-raising flour

1 tablespoon cocoa

1 teaspoon ground cinnamon

½ teaspoon mixed spice

½ teaspoon ground nutmeg

1 ½ cups (250g) glace cherries 

1 ½ cups (250g) halved dates

1 cup mixed peel

2 cups (250g) walnut pieces

  1. Combine prunes, sultanas and currants in a bowl, mix in sherry and brandy, cover, stand overnight. 
  2. Grease a deep 23cm round cake pan, line with 3 layers of paper.
  3. Cream butter and sugar in a small bowl with an electric mixer only until combined.
  4. Add eggs quickly, one at a time, beat only until combined between each addition.
  5. Transfer mixture to a large bowl, stir in the combined coffee and water and jam, then the sifted dry ingredients in 2 lots.
  6. Drain prune mixture, reserve liquid.
  7. Add prune mixture, cherries, dates, peel and walnuts to cake mixture.
  8. Spread cake mixture into prepared pan.  Bake in a slow oven of about 2 hours.
  9. Brush reserved liquid over hot cake, cover, cool in pan.

Tips: Fruit for soaking can be prepared up to 2 weeks ahead.