From whence this recipe originally comes from, I do not know. I got the recipe from my mother in law quite a few years ago and make it twice a year: Luke’s birthday and Christmas. I think traditionally Luke would have it with custard but we don’t have that readily available at our grocery stores and I don’t make it well! I usually give it a light drizzle of plain icing but I think it needs a little something more….will keep you posted on what I decide to top it with.

1/2 lb (1 cup) Butter
1 cup Brown Sugar
1 lb (2 cups) Mixed Fruit: sultanas, raisins, currants, mixed peel, glace cherries, chopped
2 teaspoons Baking Soda
1 teaspoon Cinnamon
1/4 teaspoon ground Cloves
1/4 teaspoon Allspice
1/2 teaspoon ground Nutmeg
2 teaspoons Vanilla
2 Tablespoons Bundy Rum or Capt Morgan’s Spiced Rum
1 teaspoon Instant Coffee Granules
1 cup Water
2 Eggs, well beaten
2 cups Flour
1 1/2 teaspoons Baking Powder
1/2 teaspoon Salt

Combine from Butter to Water ingredients in medium size saucepan; bring to a boil then simmer for 10 minutes.
Remove from heat and cool.
Meanwhile, combine flour, baking powder and salt in small mixing bowl; set aside.
Prepare a 10″ (25cm) springform pan by spraying with vegetable oil spray.
Preheat oven to 300F (150C)
When fruit mixture is cool, stir in eggs and dry ingredients, stirring until well combined.
Pour batter into prepared pan and bake in moderate oven for 1 1/2 hours.
Remove from oven and cool in pan, on wire rack for 30 minutes.
Remove sides from springform pan, slide cake off base to wire rack and cool completely.