Set a slow oven. Prepare the fruit by cutting into uniform size. For competi- tion this is best done with scissors. Put all the fruit in a large glass jar and then pour over the spirit mixture. Seal well and leave for about a week. Prepare a 21 cm (8 in) cake tin before you start. Cream the butter and the brown sugar with the grated rind and the essence. Add the eggs one at a time beating well. Make sure the mixture does not curdle, add a small amount of flour if it begins to do so. Then put the fruit in a large. basin and sift half dry ingredients (flour and spices) over the fruit. Then gradually add the fruit mixture to the creamed butter mixture, breaking up lumps of fruit as you go.] Sift in remaining dry ingredients with this until it is all used. Make sure it is well mixed, pour into the prepared tin and shake the tin well to settle the mixture. Then wet your hands, and pat the surface level with a wet hand to help give a nice finish. Give the tin one or two hard taps to break the air bubbles. Get two pages of the Herald and fold three times to make a long collar for the outside of the tin. Tie securely. Put a piece of heavy cardboard in the oven and rest the cake tin on it to stop the bottom burning. Cook in a slow oven for approximately four hours. Hal(way through put a sheet of brown paper over the top to stop it getting too brown on top. After four hours test to make sure its cooked and then remove from the oven and leave to cool in the tin, covered with a clean cloth. Remove from tin, wrap greaseproof paper and foil and seal in an airtight container. Develops full flavour after a month. From Shirley Lenton of Kiama. This recipe has won the Best Rich Fruit Cake Section at the Royal Easter several time. Posted by Stephen Ceidbeurg From an article by John Stapleton in The Sydney Morning Herald, 4/6/93. Courtesy Mark Herron.