1. Line tin with a double layer of greaseproof paper and a layer of brown paper.
2. Put sultanas, raisins, candied peel, cherries, apricots, walnuts, almonds, rind of orange and rind of lemon in a large mixing bowl. Mix well. Add the rum, juice of orange and lemon. Leave covered overnight.
3. Sieve the flour, salt, nutmeg, cinnamon and mixed spice together.
4. Cream butter/margarine and sugar together. Add the beaten eggs gradually with half the sieved flour mixture, giving a nice soft mixture.
5. Mix the remaining flour into the fruit mixture. Combine both mixtures together and stir well.
6. Finally, add the glycerine and mix until all ingredients are well blended.
7. Transfer to prepared tin and bake at 140°C/275°F/Gas 1 in a central oven position for 5 hours approximately. After 4 hours, check at half hourly intervals.

Recipe Notes:

• This cake can also be baked using Odlums Cream Plain Flour
• As oven temperatures vary, cooking times may need adjusting to suit your own oven. For fan assisted ovens see manufacturer's handbook.
• See here for Icing your Christmas Cake