In a big sealable bucket or plastic sweet tin (such as Celebrations) soak the mixed peel, fruit and glace cherries for a minimum of overnight but ideally a few days. The longer it soaks the greater the flavour.
Preheat the oven to 160 C / 140 C Fan / Gas 2-3. Grease and line a deep 8 or 10 inch cake tin.
Drain the alcohol from the fruit, saving the alcohol for the cake mix and for feeding the cake.
Melt the butter in a large saucepan. Add the sugar and about 300ml or so of the alcohol. Leave it to simmer on a low heat for a few minutes until reduced, then set it to one side until cool.
In a very large mixing bowl add the remaining ingredients and stir. Carefully add the sugar and alcohol mixture. Fold the mix carefully until the flour is fully combined. Tip into your prepared tin.
Bake for about 2 hours, depending on your oven. Once fully baked remove from the oven and poke holes in the cake. Spoon over 3 to 4 tablespoons of the remaining alcohol and leave until fully cold.
Wrap the cooled cake in baking paper and cling film and leave it in a cool dark place. Feed the cake with 4 tablespoons of the alcohol every 2 weeks until your ready to decorate the cake however you choose.