| 1 1/2 | c | Golden raisins |
| 1 | c | Pitted dates, cut into 1/4-inch pieces |
| 1 | c | Dried apricots, cut into 1/4-inch pieces |
| 1 | c | Candied pineapple, cut into 1/4-inch peices |
| 2 | tb | Each candied lemon rind and orange rind (this is optional, if you use it then reduce the amount of pineapple to 3/4 cup) |
| 1/2 | c | Red and green glaceed cherries, cut into 1/4-inch pieces |
| 1/2 | c | Currants |
| 1 | c | Thick preserves (damson plum and apricot/pineapple mixed) |
| 1/2 | c | Dark Jamaican rum, plus additional for brushing and for soaking cheesecloth |
| 1/3 | c | Canned apricot nectar |
| 2 1/4 | c | Sifted, unbleached all-purpose flour |
| 1 | ts | Baking soda |
| 3/4 | ts | Salt |
| 1 1/2 | ts | Ground cinnamon |
| 1/4 | ts | Ground allspice |
| 1/4 | ts | Ground nutmeg |
| 1/4 | ts | Mace |
| 1 | c | (2 sticks) unsalted butter |
| 4 | lg | Eggs |
| 1 | c | Dark brown sugar, lightly packed |
| 2 | ts | Vanilla extract |
| 1 | c | Coarsely hand-chopped pecans |
| 1 | c | Coarsely hand-chopped almonds, lightly toasted |
| 2 | tb | Light corn syrup |
| 2 | ts | Hot water |
| | Almond halves and glaceed cherries for garnish (optional) |
