Fitzroy Christmas cake

1kg mixed fruit (sultanas, currants, dried peel) 300ml dry ginger ale 1 teaspoon rum essence (I just use brandy) 125g butter 250g sugar 2 dessertspoons golden syrup 4 eggs 375g flour 1 teaspoon baking powder 1 teaspoon mixed spice

1 Soak fruit with ginger ale and essence overnight.

2 In the morning cream butter and sugar. Stir in the golden syrup and add the eggs one at a time, beating well. Add dry ingredients and finally the soaked fruit with any liquid left behind.

3 Bake in a greased 20cm tin in a preheated 150°C oven for 2½ to 3 hours.