Add the eggs one at a time and mix for one (1) minute after each addition.

Mix in browning until batter is even in colour.

Gently fold in the flour in 2-3 parts, taking care not to over mix. Mix the angostura bitters with the fruit and fold into batter until evenly distributed.

Preheat oven to 175°C/ 350° F.

Deposit batter into two (2) prepared 8” pans and knock pans against worktable to dispel trapped air pockets.

Test cake for doneness after forty-five (45) minutes with a wooden pick inserted in centre of the cake.

Upon testing, pour ¼ cup (60ml) rum and sherry brandy mix over each cake before returning to oven to finish baking ten to fifteen (10-15) minutes.

Immediately after cakes are removed from the oven, place on cooling racks and run a sharp knife along the sides.

Pour ¼ cup more of the rum and sherry mix and let cool completely in the pans (Cake is moist and delicate from the rum mix and the added moisture needs time to settle).

When completely cooled, turn out and cling wrap.

Place the wrapped cakes into clean pans; cover and moisten with a rum and sherry brandy mix daily or as needed until the fourth day after it was baked.