Instructions: [This is news to me. Ive never heard either of the two terms applied to fruit cakes. Other terms, maybe, but not those... S.C.]

2 cups plain flour 2 teaspoons baking powder 500 g glace pineapple
100 g glace pear
100 g glace kiwi fruit
100 g glace apple
100 glace apricot
250 glace cherries
250 g sultanas
250 g currants 4 eggs
2/3 cup brown sugar
250 g halved blanched almonds
250 g halved pecan nuts
250 g halved macadamia ants
250 halved Brazil nuts 1/2 cup Grand Marnier or Cointreau.

Butter a round 23 an cake tin and line with greaseproof paper. Butter the greaseproof. Chop the glace fruits roughly. Sift together the flour and baking powder. Mix in all the fruits, together with the nuts. Put the mixture into the cake tin, wet hands and press mixture down firmly.

Bake in a preheated 150C oven for 1 1/2 hours. Take cake out of the oven and drizzle the Grand Marnier or Cointreau over the top. Leave the cake in the oven to cool to warm then wrap it, tin and all, in aluminum foil and refrigerate overnight.

Remove from tin, peel away paper and store in airtight tin.

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