Introduction: Rich Fruit Celebration Cake. Perfect for all special occasions. On its own or covered with marzipan and icing.  You can substitute some of the liquid for bandy, whisky or rum for that extra special-ness (see step)Planning note: Fruit will be soaked overnightA note about the images in this Instructable: You will note that my ingredients may look more than what is listed, this is because I have expanded the mixture to make more cakes. This project is for one cake Step 1: You Will Need. Ingredients Part 1 aka 'Bowl 1' ★220ml of hot, strong tea or orange juice (see notes ❅)    750g or dried, mixed fruit (see notes ❅❅)Ingredients Part 2 aka 'Bowl 2' ★200g Unsalted butter       110g Glace cherries (halved)       225g Dark brown sugar       4 Medium eggs, lightly beaten       225g Plain, white flour       ¾ tsp Baking powder       1tsp Ground cinnamon   1/5tsp Ground cloves       1tsp Mixed spice       1tsp Vanilla extract       Small amount of margarine / butter for greasing tinEquipment:1 8" cake tin at least 3" deep    A saucepan 2 Mixing bowl, plus 1 bowl for eggs    Measuring spoons    Greaseproof paper       String - suitable for the oven     Mixing spoons       Tea towel or cling film    A sieve to drain fruitNotes:★ If you have two different size bowls, the largest size will be best suited as Bowl 2❅ Liquids: For more indulgence, replace half this liquid with Brandy, Rum or Whisky. If using alcohol, you will need to make this cake weeks in advance to allow maturing and feeding (see step later on)❅❅ Fruit: I purchased ready mixed fruit, if you don't want to use ready mixed, you can use any or all of the following up to 750g:Sultanas    Raisins    Craisins    Currants Step 2: Day 1 - Gather Bowl 1 Ingredients. Weigh and wash your fruit      Drain through a sieve       Place in a large bowl   Allow your liquid to come to room temperature   Pour over the fruit and cover with a tea towel or cling film      Allow to soak overnight or a minimum of six hours Step 3: Day 2 - Add Cherries. Cut cherries in half and mix into Bowl 1 Step 4: Melt Butter and Sugar. ** Preheat the oven to 140℃ / Gas mark 2 ***Ensure all ingredients are at room temperatureMelt the butter and sugar together in a saucepan. stir continually until it has mixed well.Allow to cool. Whilst cooling, grease and line your tinPour into Bowl 2 Step 5: Add Eggs and Vanilla. Lightly beat your eggs with the vanillaMix in to Bowl 2 Step 6: Sift and Mix Dry Ingredients. Sift and mix together, into Bowl 2, the remaining dry ingredients from 'Bowl 2' list Step 7: Combine Both Bowls. Add a spoonful of fruit at a time and fold in  Step 8: Measure Greaseproof Papers. Measure your tin, round and height, and cut a length of greaseproof paper to fit around (plus a little more) and four times the height.Fold this in half and ensure that it comes over the rim of your tin by about 2 inches.Place to one side Step 9: Spoon Mixture Into Tin. Spoon the mixture into the tin and flatten the top Step 10: Secure Paper to Tin. Take your length of greaseproof paper and secure it around the tin with the stringThis is to ensure that, if it rises over the sides of your tin, it won't spill  Step 11: Cook and Cool. Bake in centre of the oven for  4 - 4.5hrs or until a skewer, inserted into the centre of the cake, comes out clean.Once cooked, allow to cool in the tin, then turn out onto a wire rack Step 12: Storage . Store, wrapped  in a double layer of greaseproof paper and a layer of foil.You can leave the foil if you have a tin to keep it in.Store at room temperature or in the freezer.Can be stored for up to six - eight weeks. Step 13: Feeding and Maturing (optional). If using alcohol, feed the cake with 1-2tbsp of Brandy every two weeks until it's decorated. Do not feed the cake for the last week. This will give the surface a chance to dry before decorating.Maturing is optional if not using alcohol.  Step 14: Decorate (optional). Decorate your cake for whatever celebration you desire or eat as is.I've used my cakes and decorated them for Yule / Christmas, view details on my blogChristmas Cake - Holly Wreath - 2016 Christmas Cake - Snowflake - 2016Christmas Cake - Tree - 2016Snowman Decorated Cake - 2016Santa Emerging from Chimney - 2017Sculpted Santa Face - 2017Gingerbread Twins - 2017Festive Mouse and Tree - 2017You can make some of my festive fondant to decorate the cake:Snowflake Cutter Christmas Tree - 2016Daisy Cutter Christmas Tree - 2016Star Cutter Christmas Tree - 2016Fondant Poinsettia - 2016Small (75mm) Fondant Holly Wreath - 2016Fondant Gingerbread People - 2017Father Christmas Topper - 2017