Creole Christmas Cake

Ingredients

 * 3 	tbsp  	rum
 * 3 	tbsp 	brandy
 * 3 	tbsp 	cherry brandy
 * 3 	tbsp 	Cointreau
 * 3 	tbsp 	water
 * 1 1/2 	tsp 	Angostura Bitters
 * 1/2 	tsp 	Ground cinnamon
 * 1/2 	tsp 	Ground nutmeg
 * 1/2 	tsp 	Ground cloves
 * 1/2 	tsp 	salt
 * 1 1/2 	tsp 	vanilla extract
 * 1 	tbsp 	molasses Sugar
 * 225 	grams 	Sultanas
 * 225 	grams 	Raisins
 * 225 	grams 	currants
 * 100 	grams 	Stoned no-soak prunes chopped
 * 50 	grams 	glace cherries, chopped
 * 100 	grams 	Mixed candied peel
 * 50 	grams 	almonds, chopped
 * 50 	grams 	pecans, chopped
 * 250 	grams 	Self-raising flour
 * 250 	grams 	demerara sugar
 * 250 	grams 	butter, room temperature
 * 5 ea eggs (size 1)

Directions

 * 1) This very rich cake from the west indies is ideal for those who prefer not to ice their christmas cakes.
 * 2) Indeed, icing is not recommended.
 * 3) Just tie a brightly coloured ribbon round it and you have a real feast of cake.
 * 4) The fruit and nuts are soaked for a week before baking.
 * 5) Six to eight days before you intend to bake the cake, measure out the rum, brandy, cherry brandy, Cointreau, water and bitters into a large saucepan.
 * 6) Then add the spices, Sugar, fruit and nuts.
 * 7) Stir the ingredients together and heat them over a very low heat until the liquid is just moving - do not let it boil.
 * 8) Simmer for about 15 minutes.
 * 9) Tip the mixture into a mixing bowl or other glass or china container and allow it to cool completely.
 * 10) Cover the bowl with a double layer of clingfilm and place in the refrigerator or a very cool place.
 * 11) Stir the mixture from time to time during the next few days.
 * 12) Six to eight days later, preheat the oven to gas 1, 275°F., 140 c. cream the butter and Sugar together and fold in the flour and beaten eggs.
 * 13) Add the fruit mixture a little at a time until it is evenly blended.
 * 14) Spoon the cake mixture into the prepared tin, level the top and bake in the preheated oven for about 3 ½ to 4 hours.
 * 15) If you think the cake is becoming too brown, place a double thickness of greaseproof paper over the top of it as protection.
 * 16) When the cake is quite cold, wrap it in greaseproof paper first then either place it well in a plastic cake box or wrap it in silver foil.
 * 17) This cake will keep for a few weeks.