Ingredients
Method
Put all the dried fruit in a large bowl and pour over the cherry brandy, rum, and Angostura bitters. Cover with a lid, or cling film and set aside in a cool, dark place to soak for 5 days, giving it a stir every day.
Once the fruit has soaked, preheat the oven to 300°F and line two 8-in loose-bottomed cake tins with greaseproof baking paper.
Heat the demerara sugar in a saucepan on a medium heat until it dissolves fully and turns dark caramel color. At this stage, gradually stir in 100ml of freshly boiled water. Reduce the heat and continue to stir until it is of a syrupy consistency with no sugar lumps.
Transfer the fruit (including any leftover alcohol) to a food processor and blend a little, keeping a few chunks throughout.
In a large bowl, mix together the self-rising flour, ground almonds, baking powder, mixed spice, and lemon zest until well combined.
In another large bowl, use a wooden spoon to cream together the butter and sugar until light and fluffy, then incorporate the eggs, once at a time, then the vanilla extract and almond essence. Gradually fold in the dry ingredients, until fully combined, then fold in the blended fruit and the caramelized-sugar syrup.
Pour half the batter into each cake tin and pop into the oven for about 2 hours, or until a skewer inserted into the center of the cake comes out clean. Remove from the oven and allow to cool for 20 minutes.
Brush the top of the cakes generously with as much of the leftover dark rum as you fancy (it can really take it), bearing in mind the more you brush on, the more pudding-like in texture the cake will become. Allow the rum to soak in and cool completely before slicing to serve or storing in an airtight container in a cool, dark cupboard for up to 3 months.