Ingredients

2 cups flour
3/4 cup brown sugar
3/4 cup sugar
1 tsp baking powder
1/2 tsp salt
1 lb mixed glace fruit
1 cup seedless raisins
3/4 cup butter or shortening
2 eggs
1 cup chopped dates
2 cups walnuts (broken pieces)
2 tsp pumpkin spice (or 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, 1/4 tsp cloves)
2/3 cup apple juice
1/3 cup cream sherry (in the wine section near ports)

Directions

Combine sugars, raisins, dates, apple juice and sherry in a sauce pan and heat to boiling point. Remove from heat and stir in butter until melted. Cool until you can comfortably touch the side of the pan and beat in the eggs. Stir in the walnuts and glace fruit and pour into a large mixing bowl. Combine the flour, spices, salt, and baking powder and beat into the mixture a little at a time.

Bake in a greased and floured (do not skip the flour) tube pan at 300 degrees for 1.5 hours. Cool on a rack and remove from pan while still slightly warm.

Soak a paper towel with bourbon, brandy or sherry and lay on top of the cake. Wrap in plastic wrap and store in a cake tin for a few weeks (however 24 hours has been tried and that works too).