My Mum'S Christmas Cake

• 1 1/2 cups currants, 250g
• 1 1/2 cups sultanas, 250g
• 1 1/2 cups raisins, 250g
• 60 g glace cherries, halved
• 1 cup butter (250g)
• 1 cup brown sugar, firmly packed
• 1/2 cup water, hot
• 1 teaspoon bicarbonate of soda
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 4 eggs, beaten
• 250 g plain flour
• 1/2 cup rum, maybe little more
• 1/2 cup almonds, blanched to decorate

1. CHRISTMAS CAKE:
2. Beat sugar & butter very well; mix in all fruit (soaked in rum overnight), carb soda and spice.
3. Add eggs and then fold in flour, then add water.
4. Spoon mixture cake tin lined with 2 thicknesses each of brown and greased greaseproof paper; arrange extra almonds around top - brown paper on top of cake while it is cooking will stop it scorching.
5. Cook 3 hrs 150degC (300degF), lower for fan forced - check cake with skewer or knife if it comes out clean it is cooked.
6. BOILED FRUIT CAKE:
7. Soak fruit with rum overnight.
8. Then boil everything together, other than eggs and flour; now add eggs and fold in flour.
9. Cook at 150oC (300degF), for 2 1/2 hours.
10. NB: Check both types of cakes after 2 hours.

currants, sultanas, raisins, glace cherries, butter, brown sugar, water, bicarbonate of soda, nutmeg, cinnamon, eggs, flour, rum, almonds

Taken from www.food.com/recipe/my-mums-christmas-cake-175325 (may not work)