Christmas cake

INGREDIENTS
2 cups currants
2 cups mixed candied peel
1 1/2 cup coarsely chopped candied pineapple
1 1/2 cup red candied cherries halved
1 1/2 cup seeded Muscat raisins
1 1/2 cup seeded Lexia raisin
1 cup brandy or rum
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pinch salt
3/4 cups butter softened
1 cup packed brown sugar
1/3 cup strawberry jam
2 tablespoons fancy molasses
5 eggs
1 1/2 cup chopped walnut halves

METHOD
In large bowl, combine currants, mixed peel, pineapple, cherries, raisins and 3/4 cup (175 ml) of the brandy; cover and let stand for 24 hours, stirring occasionally.
Line base and sides of 13- x 9-inch (3.5 L) metal cake pan with double thickness parchment paper. Set aside.
In bowl, whisk together flour, baking powder, baking soda, allspice, cinnamon, nutmeg and salt ; remove 1/2 cup (125 ml) and toss with fruit mixture.
In separate bowl, beat together butter, sugar, jam and molasses until fluffy; beat in eggs, 1 at a time. Stir in remaining flour mixture all at once just until incorporated. Add fruit mixture and walnuts; stir to combine. Scrape into prepared pan, smoothing top.
Set shallow pan on bottom rack of 300?F (150?C) oven; pour in enough water to come halfway up sides of pan. Bake cake on center rack for 1 hour. Lay foil loosely over cake; bake until cake tester inserted in center comes out clean but a little sticky, 45 to 60 minutes. Let cool in pan on rack.
Remove cake from pan; peel off paper. Soak double-thickness 16-inch (40 cm) square of cheesecloth in remaining brandy; wrap around cake. Wrap in plastic wrap then foil. Refrigerate for 2 weeks. (Make-ahead: Refrigerate for up to 3 months.) Enjoy