In a large saucepan melt copha, brown sugar, water, sherry, marmalade, spices, bicarb soda and fruit. Bring to the boil then simmer for 7 minutes, stirring occasionally. Cool until the mixture is just lukewarm to touch.
Add eggs, one at a time, making a well in between. Stir in almonds. Sift the flours and salt together then add in two portions to the fruit mixture. Mix until well combined.
Place in a 26cm cake tin. Bake at 150 degrees C for about 3 hours. Rum may be poured over the cake when taken out of the oven.
You can use plum or raspberry jam in place of the marmalade.
Any combination of sultanas, raisins, glace cherries, pineapple and other mixed fruits my be used.