• 2 c glace fruit chopped
• 2 c diced prunes
• 1 ¼ c raisins or sultanas
• 1 ¼ c diced figs
• Grated rind of two oranges
• 1/3 c orange juice
• ¼ brandy
• ¼ c plum jam
• 2 tsp each of vanilla and almond essence
• 1 ½ t nutmeg
• 1 tsp mixed spice
• 2 ½ c flour
• 1 T baking powder
• 3 eggs
• 1 cup muscovado sugar
• ¾ oil or softened butter
• 100 g chopped dark chocolate

The day before baking, toss together the dried fruits, orange rind, juice, brandy, jam, spice and essences.  Cover and set aside overnight.

The next day preheat the oven to 160C.  Prepare and line a 20 cm square cake tin well with several layers of thick paper to prevent the cake from drying out while cooking.

Sift the flour and baking powder.  Beat the eggs and sugar until thick and gradually add in the oil or softened butter.  Stir in the dry ingredients, fruit and chocolate.  Pack the mixture into the tin and bake for 2-2 ½ hours or until cooked.

Cool in the tin and pour over or drink some more brandy if you wish.