Dark, Rich Fruit Christmas Cake recipe

Last time I made this cake I added a layer of Marzipan (because DH looooves it!) under an equal quantity of Royal Icing. This cake is very rich and I love to use my really nice eggshell china as a special treat. A number of people have asked for the recipe, so here it is:

22 cms round or 20cms square pan Oven Temperature: 160°C Cooking time: 2 hours
Ingredients:
1½ cups (270g) sultanas
1½ cups (270g) currants
1½ cups (270g) raisins or muscatels (or a mixture of both)
⅓ cup chopped (60g) glace cherries
⅓ cup (60g) chopped prunes
⅓cup (60g) chopped figs
⅓ cup (60g) mixed peel (or you can use a good quality marmalade)
½ cup of brandy or madeira or other according to choice (fruit juice can also be used)
⅓ cup (40g) roasted & chopped almonds
⅓ cup (40g) chopped pecans
2 cups (300g) plain flour
½ cup (75g) S R flour
1 teaspoon each of mixed spice & cinnamon
¼ teaspoon nutmeg
1 cup (250g) non salted butter
1 cup (180g) brown sugar
5 eggs (size 60), beaten – if mix seems a little dry, add another egg

Place mixed fruits, cherries, peel, nuts, etc in a large saucepan. Combine with butter, sugar, spices. Stir gently over medium heat until butter has melted; bring to boil & boil 3 mins. Remove from heat & allow to completely cool.

Add liquid of choice (brandy/whatever), beaten eggs & mix well. (Add marmalade at this step if used). Mix well. Add sifted dry ingredients & mix well again (but gently).

Line pan with 2 layers of greaseproof paper or baking paper. They need to be 3-4cms higher than pan. Stand prepared pan on three layers of heavy paper just below oven centre.

Bake @ 160°C for 1 hour. Gradually reduce oven temp to not less than 130°C for a further hour. Leave cake in pan. When beginning to cool prick holes in top of cake with skewer and brush while still hot with more brandy/whatever. Allow cake to cool completely in pan.

Decorate as desired. Cake stores well when wrapped, etc.