Ok, time to make the cake. Take the fruit out of the fridge an hour before you need it, so it reaches room temperature and turn on the oven to 150c, gas 2. Prepare the cake tin as instructed on previous post.
200g light muscovado sugar
200g walnut (or pecan) pieces, lightly chopped
300g plain flour
In a mixer, cream together butter and sugar until light and fluffy, add eggs one at a time. Tip in all the soaked fruit (with remaining liquid) and nuts and stir carefully until evenly blended. You will need a big bowl here, there's a lot of mixture. Fold in the flour and mix together with a wooden spoon.
Gather family around, ensure each person stirs and makes one wish. Spoon into the prepared tin and level the top, tapping out any air bubbles. The mixture will fill the tin but this is fine as it does not rise.
Cook for 3 1/2 to 4 hours, until a skewer comes out clean. Remember to stand the cooking cake on a folded up newspaper and if the cake browns too quickly, put a double fold of cooking parchment on top.
When cooked, leave to cool in tin and then remove and wrap thoroughly in greaseproof paper and then tin foil. We will feed it with 2 tablespoons of brandy or rum every week now until just before icing. Don’t worry, we’re going to remind you when to do this.