1. In large bowl, combine currants, mixed peel, pineapple, cherries, raisins and 3/4 cup (175 mL) of the brandy; cover and let stand for 24 hours, stirring occasionally.

2. Line base and sides of 13- x 9-inch (3.5 L) metal cake pan with double thickness parchment paper. Set aside.

3. In bowl, whisk together flour, baking powder, baking soda, allspice, cinnamon, nutmeg and salt; remove 1/2 cup (125 mL) and toss with fruit mixture.

4. In separate bowl, beat together butter, sugar, jam and molasses until fluffy; beat in eggs, 1 at a time. Stir in remaining flour mixture all at once just until incorporated. Add fruit mixture and walnuts; stir to combine. Scrape into prepared pan, smoothing top.

5. Set shallow pan on bottom rack of 300°F (150°C) oven; pour in enough water to come halfway up sides of pan. Bake cake on centre rack for 1 hour. Lay foil loosely over cake; bake until cake tester inserted in centre comes out clean but a little sticky, 45 to 60 minutes. Let cool in pan on rack.

6. Remove cake from pan; peel off paper. Soak double-thickness 16-inch (40 cm) square of cheesecloth in remaining brandy; wrap around cake. Wrap in plastic wrap then foil. Refrigerate for 1 month. (Make-ahead: Refrigerate for up to 3 months.) Cut crosswise into 6 bars.