Super Rich Fruit Cake

Tried to bake this cake twice and managed to get it right on the 2nd trial. So here's the recipe & some tips as I baked the cake.

(ingredient A)
500g mixed fruits (to be soaked in brandy + Rum+honey ) for 3 days
30g honey
125ml brandy
250g butter (it is actually 1 block of butter except Anchor butter. To taste better only use pure butter )
70g soft brown sugar
1 tbsp molasses
1tbsp of vanilla

50g semolina
5 eggs
125g hazel nut or almond chopped coarsely

Sift:
250g plain flour (soft or fine)1½ tsp baking powder
1½ tsp mixed spice
½ tsp ground cinnamon (cinamon powder)
¼ tsp nutmeg powder
¼ tsp salt
4 – 5 tbsp brandy

Method
Combine ingredients (A), honey and brandy in a mixing bowl. Mix well to blend then cover with a piece of plastic wrap. Leave aside for three to 7 days for the fruits to macerate. Use a wooden spoon to mix the fruits everyday. (FYI, if you didn't mix honey into it, the fruits will taste bitter cos of the brandy)

Line the base and sides of a 20cm square baking tin with two layers of non-stick parchment paper, leaving about 4cm above the sides of the tin.(Or line the cake tin with tracing paper, brush with melted butter, sprinkle flour into it evenly - to dust it)
Cream butter and sugar until just creamy. Add semolina and continue to cream until mixture turns light. Beat in eggs one at a time. Stir in molasses and essence to combine.

Add macerated fruits to the creamed mixture, alternating it with the flour (very important to follow this so that the fruit do not sink when is ready). Mix the ingredients using your hand. (It is not only easier this way but ensures thorough mixing as well.) Stir in chopped hazel/almond nut and mix. (use wooden spoon also can)
Turn out mixture into prepared tin, spreading well into the four corners. Hold the tin firmly and drop it from a height of about 15cm on to a firm tabletop. (This is to settle the mixture into the tin properly and also to break up any air bubbles.)

Level the surface with a clean plastic spatula then place the cake in a preheated oven at 150°C for 2½ – 2¾ hours (I only baked the cake for 1 hour & it is already cooked. Try 1 hour first - do not bake the cake for 2 hrs or more without checking it). Half-way through baking, cover the cake with a piece of aluminum foil for an hour then remove the foil and continue baking until it is cooked through.

After cake is baked, brush with the extra brandy and leave it to set for 30 minutes (poked the cake with fork so that while brushing the brandy is easier to be sipped inside the cake). Cover the cake tightly with a piece of foil. Leave the cake to cool in the tin, covered with foil. Remove the cake from the tin and discard the nonstick parchment paper. Rewrap the cake with clean greaseproof paper followed by foil outside. You can leave the cake outside at a room temperature and it will last quite long cos of the alcohol. Any self made/homemade cake must be consumed within 3 days if left at room temperature.

P/S : I find that the cake are rather dry when I first baked. Therefore I added 5 table spoon of milk.