Baked Fruitcake

Directions

1. 1
   Soak the fruit (Excluding the extra cherries) in the Alcohol in the fridge for 3 days and stir twice a day, You can substitute any of the liquors for any others you like as long as their fruity.
2. 2
   Beat the Butter and sugar in a large bowl with electric beaters until the the mix is pale, light and fluffy and has almost doubled in volume.
3. 3
   Break the eggs into a cup then add them in to the butter mix 1 tbsp at a time otherwise the mix will curdle, Dont worry if the mix curdles, just keep stiring and eventually it will stop curdling.
4. 4
   Sift together the flour and spices then alternate between folding in 1 cup of flour, then 1 cup of fruit mix stirring after each addition until its all gone.
5. 5
   Line a 20cm (8inch) round cake tin with baking paper and pour in the mixture, knocking it a few times to release any air bubbles and flatten the top.
6. 6
   Using the extra cherries make a pattern on top of the cake.
7. 7
   Place the cake tin on a newspaper lined baking tray (To stop the base from burning) then put it in the centre of a pre heated oven at 150C and bake for 3 and 3/4 hours, If the cake starts to brown to quickly reduce to 130C and place baking paper over the top of the tin.
8. 8
   For best flavor wrap the cake in baking paper and store it in a air tight container for 3 months to let the taste mature.