This sounds like an Australian recipe

7 ounces brazil nuts
5 ounces walnuts
1/2 pound pitted dates
3 ounces candied peel -- chopped
6 ounces glazed cherries (several colors if possible)
3 ounces seedless raisins
grated rind of 1 lemon
3 ounces flour
1/2 teaspoon salt
1/2 teaspoon baking powder
5 ounces sugar
3 egss -- beaten
1 teaspoon vanilla extract
Brandy, whiskey or rum

• Preheat the oven to 300F.
• Line a loaf or square baking pan with greased paper.
• Put nuts and fruit into a large bowl.
• Sift the flour, salt and baking powder together, and add to the fruit mixture with the sugar. Mix well and make into a stiff batter with the eggs and vanilla extract.
• Place in the baking pan, flatten down with the back of a spoon and bake for 1 1/2-2 hours. Test for doneness with a knife or skewer (if the top is browning too quickly cover with foil). Cool in the baking pan for 10 minutes before turning out.
• Place in the middle of a clean tea towel, pierce in several places and soak with brandy, whiskey, or rum; then wrap the towel around the cake and store in plastic wrap or foil.
• Keep in the refrigerator. Add a few drops of brandy, whiskey or rum every week for 1-2 months.