Ingredients
• 2 1/4 cups raisins
• 1 1/2 cups sultanas
• 3/4 cup dates
• 3/4 mixed peel
• 1/2 cup red glace cherries
• 1/4 cup brandy
• 1/4 cup rum
• 250g butter
• 1 cup firmly packed brown or muscovado sugar
• 1 teaspoon grated lemon rind
• 1 teaspoon grated orange rind
• 4 eggs
• 2 tablespoons plum jam
• 100g toasted almonds, chopped
• 2 1/2 cups plain flour
• 1 teaspoon mixed spice
• Blanched whole almonds to decorate
• 2 tablespoons brandy, extra
Preparation
• Prepare fruit by cutting into uniform size. Place fruit in a large bowl; add brandy and rum; cover, stand overnight.
• Preheat the oven to slow (150C/130C fan-forced). Grease a deep 20cm round cake pan, line base and side with • 2 layers of brown paper and 2 layers of baking paper, extending paper 5cm above the side of the pan.
• Beat butter, brown sugar and rinds in a large bowl with an electric mixer until just combined. Add eggs, one at a time, beating until combined between additions. Make sure the mixture doesn’t curdle. Add a small amount of flour if it begins to do so. Stir in the jam.
• Add fruit and chopped almonds in batches with well-sifted flour and spice. Mix thoroughly, spoon and press into prepared cake tin.
• Decorate top with whole almonds, bake for about 3 1/2 - 4 hours or until cooked when tested with a skewer.
• When cake is cooked, brush the top with the extra brandy.