1.Preheat oven to 160°C (140°C fan-forced). Grease deep 22cm-round cake pan or deep 19cm-square cake pan, line base and side(s) with three layers baking paper, extending paper 5cm above side(s).
2.Beat butter and sugar in large bowl with electric mixer until changed to a lighter colour. Beat in eggs, one at a time. Stir in fruit, nuts, sifted flours, liqueur and jam.
3.Spread cake mixture into pan, bake about 2 hours. Cover hot cake with foil, cool in pan.