Cathedral Window Cake

Measure nuts, fruit and dry ingredients into a large bowl, reserving some for decoration. Cut up large pieces of fruit. Mix eggs and vanilla until thoroughly combined, add to other ingredients. thoroughly by hand. Line a microwave loaf pan or metal ring pan. Spray with baking spray. Press mixture firmly into pan. Decorate top with reserved fruit, say cherries and brazil nuts. Bake at 130 C for 2 and 1/2 hours to 3 hours until the cake feels firm. Cover loosely with paper if it is browning too quickly. To microwave, add a little gravy browning for colour and cook on 30 percent power for one hour. Cut in thin slices. Best stored in the refrigerator. The ring tin measures 20cm by 8cm. The mixture will fit two microwave loaf containers, 21cm by 11cm by 6 cm. Cook separately.