You must start the preparation a day ahead.

Place dried fruits and mixed peel in a large saucepan over medium-high heat. Pour rum (or brandy) into the mixture. Bring to a boil. Simmer for 1-2 minutes. Transfer the fruit mixture to a bowl. Cover with plastic wrap or lid. Let it soak overnight. Stir occasionally.

The next day place eggs and butter outside the refrigerator and bring to room temperature.

When you are ready to bake the cake, preheat oven to 170C.

Line a 23 cm baking tin with double layer of parchment (baking) paper, extending 5 cm outside.

Tip ½ cup plain (all purpose) flour into the fruit mixture. Coat the fruits well in the mixture. Set aside.

Sift rest of plain (all purpose) flour, self raising flour, bicarb soda, mixed spice and ground cinnamon into a large bowl. Set aside.

Beat butter and sugar until pale and creamy. Add one egg at a time, beating well after each addition. The mixture may look curdled at this stage. Add fruits and sifted flour to the mixture. Fold in gently. Make sure there are no pockets of flour.

Tip the mixture into the prepared tin. Smooth the top. Place on the lowest rack in the oven. Bake for 2 hours or until a skewer inserted into the center of the cake comes out clean.

Remove the cake from the oven, and allow to cool completely in the tin.

To serve, dust with icing sugar or cover with white fondant, if you like.