Heap the cake mixture on top. The runnier the mixture the better (lots of butter!) because it makes it moist. Bake for at least an hour at 180degrees C. When cake is cooked, stand for about 3 minutes.

200 g seedless raisins; 120 g sour dried cherries; 200 g sultanas; 200 g currants; 110 g (⅓ cup) cherry jam; 1 orange, zest finely grated, juiced; 125 ml (½ cup), brandy or orange liqueur, plus ...

To make filling, soak raisins in 250 ml hot water for 5 minutes, then drain. Press cheese through a sieve into a bowl. Stir in lemon zest and juice, vanilla and the remaining 40 g flour.