1. Combine prunes, sultanas and currants in a bowl, mix in sherry and brandy, cover and stand overnight. 2. Grease a deep 23cm round cake pan, line with 3 layers of paper. 3. Cream butter and sugar in small bowl with electric mixer until combined. 4. Add eggs quickly, one at a time, beat only until combined between each addition. 5. Transfer mixture to large bowl, stir in combined coffee and water and jam and the sifted dry ingredients in two lots. 6. Drain prune mixture (reserve liquid). 7. Add prune mixture, cherries, dates, peel and nuts to cake mixture. 8. Spread cake mixture into prepared pan. 9. Bake in slow oven (150C / 300F) for about 2 hours. 10. Brush reserved liquid over hot cake. 11. Cool in pan. 12. Ice with Royal Icing (the packet kind is find) if you wish. ---------------------------------------------------------------------------
Nutrition
Ingredients
