Put the raisins, chopped glacé cherries and rum (or orange juice or cold tea) into a bowl and soak for at least 2 hours, preferably overnight.
Grease and line a springform or deep cake tin, 22cm in diameter. (I didn't have a 22cm one but an 18 cm one. To ensure it cooked properly I turned down the oven to gas mark 3 and left it for 1hour 45mins. I also covered the top with foil when I thought the cake had started to burn on top but hadn't cooked all the way through).
Put the butter into a mixing bowl and using a wooden spoon or electric mixer, beat the butter until creamy.
Add the sugar and beat until light and fluffy.
Gradually beat in the eggs
Sift the flour, baking powder, ground almonds and salt into the creamed mixture and using a large metal spoon, fold the dry ingredients gently into the mixture.
Add the soaked fruit mixture, chopped chocolate and walnuts pieces to the mixture and gently stir in until thoroughly blended.
Spoon the mixture into the prepared tin and level the surface.
Bake in preheated oven (gas mark 4) for 1 to 1 and a quarter hours until the top is golden brown, firm to the touch and a skewer inserted into the centre comes out clean.
Let cool in the tin, then remove from the tin and place on a cooling rack after gently removing the lining paper and cool completely.
Wrap in grease proof paper and keep overnight before cutting.
Store in an airtight tin.
Best eaten within a week. Can be frozen for up to one month.
Recipe by Doe's Kitchen at http://doeskitchen.com/chocolate-fruit-and-nut-cake/