Mix the dried fruit in a large bowl.
Add the alcohol, cover and leave for 2-24 hours.
Line a deep, 23cm (or 2 x 18 cm tins) round cake tin with doubled over baking paper on both the sides and the base.
Put the tin on a large, thick, heavy baking tray and wrap the outside of the tin with extra baking paper or use Wilton Cake Wraps following directions on the packet.
Preheat oven to 160℃.
Cream together the butter, sugar and vanilla.
Beat in the eggs one at a time.
Add this mixture to the fruit and mix well.
Melt the chocolate in a microwave safe bowl for 1-2 minutes in the microwave.
Stir the jam and the nectar into the melted chocolate.
Add the chocolate mixture to the fruit mixture and mix well.
Fold in the flours and the cinnamon.
Transfer the cake mixture into the prepared cake tin.
Smooth the top and tap the pan on the bench to help settle the mixture.
Bake for 2 ½ - 3 hours (2 hours if using the smaller cake tins) until a skewer comes out clean.
Remove from the oven but leave the cake in the cake tin.
Wrap the cake, in the tin, in kitchen towels and leave overnight.
The cake will keep for several months if wrapped in plastic film or foil and stored in an airtight container in the fridge. (I usually make our Christmas cake in late October or early November so that we can enjoy it right through December).