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1 pound currants
1 1/2 pounds sultanas
6 ounces glace ginger, lightly chopped
1 cup chopped pitted prunes
1 cup chopped pitted dates
2 tablespoons treacle (or golden syrup)
1 cup rum
4 1/2 cups plain flour
1/2 teaspoon bicarbonate of soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 pound butter
1 pound brown sugar
10 eggsPreheat oven to 130 degrees C (260 degrees F). Double line an 11- or 12-inch square cake tin with baking paper.In a large bowl place all the fruit and pour over the treacle and rum; mix well.Sift together the flour, bicarbonate of soda and spices onto a large sheet of paper.Cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Scrape butter mixture into fruit mixture and add flour. Mix all ingredients until well blended and spoon into prepared tin. Smooth the surface and cover with a layer of macadamia nuts, pressing the nuts into the cake mixture. Bake for 3 1/2 to 4 hours until the cake is cooked when tested with a skewer. Remove from oven and brush with two tablespoons of rum. Cover while hot with a double layer of foil and leave for 24 hours to cool completely.Serving suggestion: Great cake, deserving of fine tea or coffee.
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