Instructions: Place the mixed fruit, mango slices, whisky, Drambuie, water, spices, walnuts and sugar into a large saucepan. Cover and simmer gently for 15 minutes, stirring frequently.

Allow to cool, transfer to a bowl or plastic container and keep in the refrigerator for 24 hours.

Place the flour, demerara sugar, butter and eggs in a large bowl and beat together until well blended. Stir in the fruits and syrupy juice.

Spoon the mixture into a lightly greased 20cm (8inch) square or 23cm

(9inch) round cake tin, lined with a double thickness of greaseproof paper.

Smooth the top and bake in a preheated oven 140 C/275 F/Gas Mark 1 for 3 hours. Cover the cake with a double thickness sheet of greaseproof paper and bake for a further 1 hour 45 minutes, or until the centre feels springy to the touch.

Allow to cool for 45 minutes in the tin then turn out onto a cooling rack to cool completely. When cold, wrap in a double thickness of greaseproof paper and foil and store in an air tight container. The cake is best kept for 1 month before cutting or adding the topping.

For the topping, melt together the jam and whisky or brandy. Brush lightly over the top of the cake. Arrange the nuts on top and brush with the remaining jam.

Store in an air-tight container until required.

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