Preheat the oven to 240 degrees. Grease and flour 9” pan

Cut all the fruits and place in a large bowl. Pour cherry brandy and rum and set aside so that it can soak up the alcohol. Note: (Any dried fruits or preserved fruits can be used here. The alcohol amount can increase or decrease according to your alcohol intolerance. Soak for a minimum of one day if you are in a rush!)

Place a pot to heat on medium then add the sugar and leave until it has caramelized. Add hot water gradually. Let this mixture cool. Note : ( please see video for colour and consistency also browning from the grocery can be use )

Cream butter and sugar until light and fluffy. Then add eggs one at a time. Followed by another three minutes mixing.

Sift all dry ingredients, mix well and set aside.

In a blender puree all the fruits until chunky and set aside

To the creamed mixture add 1/3 of all the dry ingredients, browning, bitters and the essence. Continue this step until all the ingredients have been used and well combined.

Pour mixture into pan and bake for 3 hours at 240 degrees.

After its finished baking soak the cake with equal parts rum and cheery brandy. Note: (add as much rum or as littler rum as you would like. The more rum the denser the cake will be)

Serve and enjoy.