* 150 ml Olive oil
* 450 ml cold water
* 675 g (1.5 lb) mixed Dried fruit (Raisins, Cherries, Currants, Sultanas & chopped Apricots)
* 50 g (2 oz) chopped whole Almonds
* 2 teaspoons Ground Mixed spice
* 1 tablespoon of Black treacle or Molasses
* Grated rind of 1 waxless Lemon
* 75g (3 oz) Muscovado sugar or Jaggery
* 350g (12 oz) Wholemeal Self-raising flour
'''after the Baking'''

* 45 ml (3 tablespoons) Dark rum

===Method===
* Line and Oil a 19 cm (7.5") round Cake tin.
* Add all of the Cake ingredients to a large bowl and beat well unit smooth and evenly mixed.
* Pour the mixture into the greased Cake tin and Bake in the middle of the Oven for 2 hours.
* The Cake should feel firm to the touch and sound hollow when tapped if done.
* Allow to cool for 15 minutes then drizzle the Rum evenly over the top of the Cake.
* Leave until perfectly cool until slicing and serving.
* Mum's Cookery notes.

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