1. Place currants, raisins, mixed peel and cherries in a food processor and process until finely chopped. Transfer to a large, clean jar or bowl, add 115g of the sugar, the mixed spice rum and sherry. Mix very well and then cover with a lid and set aside for anything from 2 weeks to 3 months – the longer it is left the better the flavour will be.
2. Stir the fruit mixture occasionally and keep covered, adding more alcohol if desired.
3. Preheat the over to 160C.
4. Generously butter a 1.4 litre/2½ pint pudding basin. Cut a small disc of foil or baking parchment and press into the base of the basin.
5. Sift the flour and set aside. Cream together the butter and remaining sugar and beat in the eggs until the mixture is smooth and creamy.
6. Add the fruit mixture gradually stir in the flour and vanilla essence. Mix well, adding 1-2 tbsp sherry if the mixture is too stiff; it should just fall off the back of the spoon, but should not be too runny.
7. Spoon the mixture into the prepared tin, cover loosely with foil and bake for about 2 ½ hours until the cake is firm and springy. Leave to cook in the tin overnight, then sprinkle with more rum if the cake is not be used immediately. Wrap cake in foil to keep moist.

Tip

If you don’t have enough time to marinate the fruit, simmer the fruit in the alcohol mixture for about 30 minutes, and leave overnight.