Ing:
-150g unsalted butter (at room temp.)
-150g cake flour
-150g eggs (3 large)
-130g sugar
-2 tbs rum or brandy
-2 tbs maraschino cherry juice
-50g candied fruits (plus more for decorations)
-50g nuts (plus more for decorations)
-1/2 tsp salt
-1/2 tsp baking powder
-vanilla

What to Do:
Soak fruits and nuts in rum and cherry juice. Cream together butter, sugar, salt and vanilla. Add eggs one at a time and beat until smooth, add flour and baking powder. Drain candied fruits and nuts from rum mixture (save ‘juices’), and dust with flour. Fold ‘juices’ into batter first, and fold in the fruits and nuts last. Bake at 375’F until golden. Sprinkle on some more candied fruits and nuts for ‘looks’ if you like.

Note:
If baking in a loaf pan, use a knife and cut the top of the cake after first 15 mins of baking. This way the finished cake will have a nice “crack” in the center. You can make mini cakes by baking them in tart moulds (which is what I did). Can omit cherry juice if you don’t have it.