Combine dried fruits with Rum and red wine. Stir, cover tightly and leave to soak overnight minimum — 2–4 weeks is traditional and ideal. The longer they soak, the richer and more complex the cake.

Beat softened butter and brown sugar together until very light, pale and fluffy — at least 5 minutes with an electric mixer. This aeration is critical for a good cake texture.

Beat in eggs one at a time. Add vanilla extract. Add Grace Browning Sauce gradually to achieve the characteristic deep mahogany colour — the batter should look almost black.

Sift in flour and mixed spice. Fold gently with a spatula until just combined. Fold in all soaked fruits with any remaining liquid. Do not overmix.

Pour into a greased and double-lined 23cm / 9-inch round tin. Bake at 150°C / 300°F for 1 hour 45 minutes to 2 hours until a skewer comes out clean. Cool completely before storing. Pour additional Rum over the cooled cake for an extra kick.