Tip the fruits and zests into a bowl, pour over the
sherry and leave to marinate overnight. Grease
and line the bottom and sides of a deep 20cm
cake tin with a double layer of baking parchment.
Heat oven to 140C/fan 120C/gas 1.
Mix all of the dry ingredients in a large bowl,
together with the butter and eggs. If the mixture
starts to curdle you can add a little more plain
flour. Stir in the fruit, discarding any sherry that
has not been absorbed, then spoon the mixture
into the tin. Smooth the surface and make a
small dent in the middle.
Bake in the centre of the oven for 2½ hrs until
the cake is dark golden brown in colour; an
inserted skewer should come out clean. If the
top of the cake browns too quickly, cover it with
a layer of baking parchment. Leave it in the tin
for about 10 mins before turning it out onto a
wire rack, then leave it to cool. Serve plain
or with the icing or decoration of your choice.