Ingredients
Method
1. Combine prunes, sultanas and currants in large bowl, stir in sherry and brandy. Cover tightly with plastic wrap; store in a cool, dark place overnight or up to a week, stirring every day.
2.On the day of baking, preheat oven to slow (150°C/130°C fan-forced). Grease deep 22cm-round or deep 19cm-square cake pan; line base and side(s) of pan with four thicknesses of baking paper, extending paper 5cm above edge(s).
3. Beat butter and sugar in small bowl with electric mixer only until combined. Add eggs quickly, one at a time, beat only until combined between each addition.
4. Transfer mixture to large bowl; stir in the combined coffee and the water and jam, then the sifted dry ingredients in two batches. Drain prune mixture, reserve liquid. Add prune mixture, cherries, dates, peel and walnuts to cake mixture.
5. Spread mixture into pan. Bake about 2 hours.
6. Brush reserved prune liquid over hot cake; cover with foil, cool in pan overnight.
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