Instructions: Preheat the oven to 300F. Line a loaf or square baking tin with greased paper. Put nuts and fruit into a large bowl. Sift the flour, salt and baking powder together, and add to the fruit mixture with the sugar. Mix well and make into a stiff batter with the eggs and vanilla. Place in the tin, flatten down with the back of a spoon and bake for 1 1/2-2 hours. Test for doneness with a knife or skewer (if the top is browning too quickly cover with foil). Leave to cool in the tin for 10 minutes before turning out. Place in the middle of a clean tea towel, pierce in several places and soak with spirit-brandy, rum or whatever you have-then wrap the towel around the cake and store in plastic wrap or foil. Keep in the refrigerator. Top up the spirit every week for 1-2 months.

The authors arent sure, but they think that this recipe is originally from Australia.

Hall-Graham

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