Ingredients:to make a 5 lb cake
2 lb / 900g mixed dried fruit
4 oz / 100g glacé cherries
8 fl oz 225ml rum
5 eggs, separated
1 large banana
6 oz / 175g
8 oz / 200g butter
8 oz / 200g soft brown sugar
¼pint / 150ml clear honey
Soak the fruit and cherries in rum for 24 hours.
Separate the eggs into yolks and whites.
Beat the banana to a smooth pureé with the egg yolk.This is best done in a liquidiser.
Mix the flours together.
Cream the butter and sugar together.
Add the pureé to the butter and sugar, beating in with spoonfulsof flour added gradually. Then fold in the remaining flour.
Stir in the fruit and rum.
Stir in the honey.
Beat the egg whites stiff and then fold in.
Place the mixture in a deep 9" / 23cm cake tin lined with non-stickbaking parchment.
gas mark 3 325°F 160°C
Bake for 2 to 2 ½ hours - check after 1 hour and cover thetop if this is browning too rapidly