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CARIBBEAN FRUIT AND NUT CAKE

Makes a 9" cake

225 gm / 8 oz sugar (used Mollasses)
225 gm / 8 oz unsalted butter
2 teasp mixed spice
1 teasp vanilla essence
170 gm / 6 oz glac? cherries
115 gm / 4 oz glac? pineapple
115 gm / 4 oz Brazil nuts, halved
115 gm / 4 oz flaked almonds
340 gm / 12 oz mixed dried fruit (sultanas, dried tropical fruit mix - papaya, mango, etc)
115 gm / 4 oz long thread coconut
4 eggs
225 gm / 8 oz self-raising flour
10cl+ rum/brandy

Cream the sugar and butter until really pale.
Beat in 2 teasp mixed spice and 1 teasp vanilla essence.
Chop the cherries, pineapple and Brazil nuts and add with the flaked almonds.
Add the mixed dried fruit and coconut.
Add lightly beaten eggs.
Gently mix until well blended.
Gradually fold in the flour.
Stir in rum/brandy.
Bake at Mk 4 for 1? hours then Mk 2 for 1? hours. I did 1 hour each I think - nice and gooey
Top with coconut tossed in warm syrup.