This recipe is for two square tin cakes, with lined sides and bottom.

Soak in 1 1/2 c of brandy overnight:
2 kg fruit mince
red and green cherries
zest of 4 lemons

3 T golden syrup
3 T marmalade
3 tsp vanilla
500g butter
1 1/2 c brown sugar
4 1/2 c flour
9 eggs
3 tsp baking powder
3 tsp mixed spice

Pre-heat oven to 150 C. Mix fruit with rest of ingredients. Pour into tins.
Tie double layer of brown paper on the outside of the tines. Place 8 layers of newspaper on shelf underneath the tins.
Bake for half hour at 150 then lower to 125 for about 3 hours.
Remove tins from oven when cooked. Then do this immediately:
Brush with brandy, cover tins with paper towels and then tin foil. Tie string around the foil.
Leave to cool overnight so cakes will be moist. Then take cakes out of the tins.