What you need:
1.5kg organic mixed fruit
6 organic medjool dates
1/2 cup rum, brandy or sherry
1 teaspoon vanilla extract
1 teaspoon grated orange rind
1 teaspoon grated lemon rind
1 cup rapadure or dark brown sugar, firmly packed
2 tablespoons marmalade
1-2/3 cups flour (white spelt and kamut both work well, if you prefer gluten free try half almond meal, half corn/tapioca starch
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 tablespoons rum, brandy or sherry, extra
What to do:
Chop dates same size as fruit, combine in large basin, add rum, mix well. (Leave overnight)
Have butter and eggs at room temperature. Beat butter, vanilla and rinds until smooth, add sifted sugar, beat only until combined. Add eggs one at a time, beat each one in before adding the next. Add creamed mixture to fruit mixture; mix well. Add marmalade and sifted dry ingredients, mix well.
Place into deep 23cm round or deep 20cm square cake tin which has base and sides lined with four layers of greaseproof paper; bring paper 5cm above edge of tin. Level top of mixture, bake in slow oven 3-1/2 hours, or until cooked when tested. Remove from oven, brush immediately with extra rum, cover cake with aluminium foil, leave until cold. Remove cake from tin, leave lining paper intact, wrap cake in plastic food wrap, store in airtight container.
This cake will keep for up to 3 months, if stored correctly. Just try and make it last that long!