250g plain flour, Grated zest of 1 lemon, Grated zest of 1 orange, 1 teaspoon mixed spice, 100g almonds roughly chopped, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 4 eggs, beaten, 250g brown sugar, 250 butter, 200ml brandy, 1/2 teaspoon bicarbonate of soda, 1 teaspoon vanilla extract, 100g red cherries, quartered, 100g finely diced candied peel,
250g sultanas, 250g raisins, 250g currants, Pinch of salt
All the fruits, almonds, mixed spices, vanilla and lemon are mixed.After the brandy is mixed with it, it has to be covered with plastic wrap and kept for at least 5 hours so that the fruits can absorb the brandy. Best is to leave it overnight. preheat the oven to warm 160°C. Line the base and sides of the tin with buttered baking paper, which should be 2.5cm taller than the side of the tin. Wrap a strip of brown paper around the tin and tie with a string. The sugar and butter are beaten well until light and creamy. Eggs are added one by one, beating well after each addition. Sift together the flour, bicarbonate of soda and salt.The butter mixture is added to the soaked fruits and is stirred until thoroughly combined. put the mixture into cake tin and bake for about 30 mins. Then reduce the heat to 150°C and cook for another 3 hours. Remove from the oven and allow to cool. It is wrapped in a plasitc wrap and should be stored in a cool place overnight before icing. Do the icing as you please.