Would like to share this recipe.Well, m going to try later.Looks good,how good...will find out after Christmas.

(ingredient A)
500g mixed fruits (to be soaked in brandy + Rum+honey ) for 3 days
30g honey
125ml brandy
250g butter (it is actually 1 block of butter. To taste better only use pure butter )
70g soft brown sugar
1 tbsp molasses
1tbsp of vanilla

50g semolina
5 eggs
125g hazel nut or almond chopped coarsely

Sift:
250g plain flour (soft or fine)1½ tsp baking powder
1½ tsp mixed spice
½ tsp ground cinnamon (cinamon powder)
¼ tsp nutmeg powder
¼ tsp salt
4 – 5 tbsp brandy

Method
Combine ingredients (A), honey and brandy in a mixing bowl. Mix well to blend then cover with a piece of plastic wrap. Leave aside for two to three days for the fruits to macerate. Use a wooden spoon to mix the fruits everyday.

Line the base and sides of a 20cm square baking tin with two layers of non-stick parchment paper, leaving about 4cm above the sides of the tin.(Or line the cake tin with tracing paper, brush with melted butter, sprinkle flour into it evenly - to dust it)
Cream butter and sugar until just creamy. Add semolina and continue to cream until mixture turns light. Beat in eggs one at a time. Stir in molasses and essence to combine.

Add macerated fruits to the creamed mixture, alternating it with the flour (very important to follow this so that the fruit do not sink when is ready). Mix the ingredients using your hand. (It is not only easier this way but ensures thorough mixing as well.) Stir in chopped hazel nut and mix. (use wooden spoon also can)
Turn out mixture into prepared tin, spreading well into the four corners. Hold the tin firmly and drop it from a height of about 15cm on to a firm tabletop. (This is to settle the mixture into the tin properly and also to break up any air bubbles.)

Level the surface with a clean plastic spatula then place the cake in a preheated oven at 150°C for 2½ – 2¾ hours. Half-way through baking, cover the cake with a piece of aluminum foil for an hour then remove the foil and continue baking until it is cooked through.

After cake is baked, brush with the extra brandy and leave it to set for 30 minutes (poked the cake with fork so that while brushing the brandy is easier to be sip inside the cake). Cover the cake tightly with a piece of foil. Leave the cake to cool in the tin, covered with foil. Remove the cake from the tin and discard the nonstick parchment paper. Rewrap the cake with clean greaseproof paper followed by foil outside. 

Wishing everyone a  blessed Christmas!