Ingredients
Packet of fruit mix
Extra cherries (because we like them)
Cup of sultanas
½ cup of marmalade
1/3 cup of mixed peel
1 Tb grated orange rind
1Tb grated lemon rind
Juice of the lemon and orange
1 Cup of whisky or Brandy

Combine all ingredients in a large bowl mix well.
Cover bowl and stand mixture up to 7 days. Stir occasionally

Method
500g Butter
2 cups of brown sugar
8 eggs
2 1/2 cups of flour
1/2 cup of self raising flour

Cream Butter and sugar
Add eggs one at a time
Add to fruit mixture and mix well
Mix in shifted flours
Spread mixture into a 25Cm square prepared cake tin
Create a slight in dent(20mm) in the middle so that you get a flat topped cake.
Cook at approx 140c for 4 hours

Rayburn Cooker instructions
It is ideal to cook this cake when the cooker is at a steady 130-150c (We usually do this in the middle of the day when it was lit in the morning)
Place the cake on the rake at the bottom run of the cooker
Approx ½ way through rotate the cake 180º
At this stage if the top is browning place a cold baking tray over the top approx at the 2nd run from the top
Approx the last ½ hour place the cake on the bottom of the cooker to allow the bottom to brown off.