Procedure

Mix all the fruits, almonds, mixed spices, vanilla and lemon in a large bowl.
Stir in the brandy. Cover with plastic wrap and leave overnight (at least4 hours) so thatthe fruits can absorb most of the brandy.
The next day, preheat the oven to warm 160°C.
Line the 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.
Beat the sugar and butter in a large bowl until light and creamy using electric beaters.
add the egss one at a time, beating well after each addition. Sift together the flour, bicarbonate of soda and salt. Add the butter mixture to the soaked fruit and stir until thoroughly combined.
Spoon into the cake tin and smooth the surface with wet fingers. Bake for 30 minutes, then reduce heat to 150°C and cook for another 3 hours.
Remove from the oven and allox to cool.
Wrap in plastic film and store in a cool place overnight ot up to four weeks in advance, before icing.

Icing
See our icing page

Keep your decorated cake in an airtight contained in a cool dry, place for 4-5 months.