My Mum'S Christmas Cake - cooking recipe

Ingredients

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

Preparation

CHRISTMAS CAKE:
Beat sugar & butter very well; mix in all fruit (soaked in rum overnight), carb soda and spice.
Add eggs and then fold in flour, then add water.
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.
Cook 3 hrs 150degC (300degF), lower for fan forced - check cake with skewer or knife if it comes out clean it is cooked.
BOILED FRUIT CAKE:
Soak fruit with rum overnight.
Then boil everything together, other than eggs and flour; now add eggs and fold in flour.
Cook at 150oC (300degF), for 2 1/2 hours.
NB: Check both types of cakes after 2 hours.