You will need an 8 to 10" cake tin for this cake.
Melt the butter and golden syrup together in a pan. Add the sherry, lemon juice and zest and the orange juice.
Chop the dates, apricots, candied fruits and glace cherries. Then add the sultanas and raisins and stir into the melted butter mixture. Mix thoroughly and leave to macerate overnight.
Preheat the oven to 150'C.
Beat the eggs. Then mix together the bicarbonate of soda, flour and four spice mix. Sieve well. Add the eggs to the fruit mixture. Then gradually add the flour mixture to the fruits until well incorporated. Pour the batter into a greased cake tin. Bake for roughly 2-2.5 hours. Check the cake by inserting a skewer, if it comes out clean then the cake is done.
«To moisten the cake and give it a bit of a "kick", drizzle some sherry on to the cake. You can "feed" the cake with more sherry for about a week. Store wrapped in tin foil. »