Soak all fruit for at least four days in adeep bowl in a generous amount of booze - whisky/brandy/vodka or whatever tickles your fancy! Hic hic....
Grease a large baking tin (round or square) and line with grease proof paper.
Set oven to 350oF
Separate flour into 3 bowls.
In a bowl mix 1 portion of flour with moist alcohol rich dried fruit.
Beat butter until soft and mix with rind and sugar in the 2nd flour bowl.
Add eggs one at a time and beat into butter/rind mix.
Fold in 2nd portion of flour mixed with spices into butter/rind mix.
Mix in the fruit mix and 3rd portion of flour
Put all the mixture in tin and smooth the top off with a little water.
Bake for about 2.5 hours
After one hour turn oven down to 325oF
If top starts getting burnt cover with moist grease proof paper.
After two hours check middle of cake with skewer.
If skewer comes out clean the cake is cooked - if not bake longer until skewer is clean when inserted into cake centre.
Allow cake to cool for about 30 minutes and turn cake out of tin onto a baking rack to cool.
When cold wrap cake in foil and feed cake once a week with a little of your favourite tipple by inserting skewer into cake and pouring a drop of whatever into the hole.
Feed for six months or more then eat slowly and burp!
This cake promises to dispell the myth of tired dry old fruit cakes!!!!!!!!!!