Instructions: 1. Pre-heat oven to 130deg.C. Double line a 28-30cm square cake tin with Glad Bake.

2. In a large mixing bowl, place all the fruit and pour over the treacle and rum and mix well. Set aside. Sift together the flour, bi-carbonate of soda and spices onto a large piece of paper.

3. In another bowl cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Using a spatula, scrape butter mixture into the fruit mixture and tip in the flour. Mix all ingredients until well blended and then spoon into the prepared tin. Smooth the surface and place in the oven.

4. Bake for about 3 1/2 - 4 hours until the cake is cooked when tested with a wooden skewer. Remove from oven and immediately brush with 2 tablespoons rum.

Cover while hot with a double layer of foil and leave for 24 hours to cool completely. Remove from tin and store in a well-sealed container.

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