• Prepare the batter for a 1 x 22 cm pan. Ensure the pan is lined thoroughly with paper to prevent the fruit from burning. You can also make 1 1/2 times the recipe to bake 3 x 18 cm cakes.
• Boil the fruits, cherries, dates, sugar, baking soda, butter, oil, and water for 25 minutes over low heat, stirring constantly to prevent burning. Remove from heat and allow to cool slightly.
• Preheat oven to 160ºC / 320ºF (reduce by 10 degrees for fan ovens).
• Add well-beaten eggs, seasoning, and essence to the cooled mixture. Set aside.
• Sift all the dry ingredients together.
• Combine the dry ingredients with the fruit mixture, adding the egg mixture slowly and mixing thoroughly.
• Spoon the cake mixture into a greased cake tin lined with 3 layers of well-greased brown or baking paper. Cover with a layer of foil.
• Bake in a moderate oven at 160ºC / 320ºF (reduce by 10 degrees for fan ovens) for 1 1/2 - 2 hours, or until a test pin comes out clean (time depends on cake size).
• Carefully remove the cake and place it on a rack. Pour a tot or two of brandy, sherry, or cherry liqueur over it and allow to cool completely. You can set the liquor alight to evaporate the bitterness.
• Cover with foil and add a little brandy, sherry, or cherry liqueur each week for the next 4 weeks, turning the cake upside down to help the moisture spread evenly.

Enjoy baking your perfect fruit cake with minimal effort and maximum deliciousness!