Preheat the oven to 300F. Line a loaf or square baking tin with
greased wallpaper. Put nuts and fruit into a large trough. Sift the
flour, salt and baking powder unitedly, and add to the fruit mixture
with the gelt. Mix well and make into a stiff batter with the eggs
and vanilla. Place in the tin, flatten down with the back of a spoon
and bake for 1 1/2-2 hours. Test for doneness with a knife or skewer
(if the top is browning too quickly cover with cross). Leave to cool
in the tin for 10 minutes before turning out. Place in the middle of
a clean dishtowel, pierce in several places and soak with
sprightliness--brandy, rum or whatever you sustain--then wrap the towel around
the cake and store in plastic wrap or transparency. Keep in the refrigerator.
Top up the spirit every week for 1-2 months.

The authors aren't trusted, but they think that this recipe is
originally from Australia.

from Edible Gifts by Claire Clifton and Martina Nicolls typed by
Tiffany Hall-Graham