My Rum Cake

INGREDIENTS

250g (9oz) dried ready to eat prunes
200g (7oz) dried ready to eat dates
450g (1lb) raisins
250g (9oz) sultanas
200ml (7floz) port
6 tbsp rum or brandy
100g (4oz) unrefined cherries
For the cake mixture:
250g (9oz) butter
250g (9oz) dark brown sugar
5 size 3 eggs, beaten
1 tsp vanilla extract
250g (9oz) self raising flour
1 tbsp mixed spice
1 tbsp ground cinnamon
100g (4oz) glace cherries to decorate if liked
You will need:
9in 23cm round , deep cake tin, greased and lined with baking parchment

PREPARATION

Chop the prunes and dates with scissors and place in a mixing bowl with the raisins and sultanas. Pour over the port and rum or brandy and cover with cling film. Leave for 1 day or up to a week to soak, stirring occasionally. Do not soak the cherries.
Set the oven to 160c, 140c, fan, gas 3. Place the butter and sugar in a large mixing bowl and beat with an electric mixer until light and creamy, then gradually beat in the eggs until smooth, adding a little flour if the mixture curdles. Stir the flour, spices and 100g glace cherries into the creamed mixture with the soaked fruit. Mix well, then spoon into the cake tin and level the top
Bake for 30 mins, then reduce the oven temperature to 150c,130c fan, gas 2 for a further 1 1/2 –1 3/4 hours until a skewer comes out clean. Allow to cool for 1 hour then turn out and cool on a wire rack. Decorate.