Brandy Christmas Fruit Cake - raisins

Method

• Place dried fruit, glace fruit and 1 cup brandy in a large airtight container.
• Mix well.
• Cover and stand overnight or preferably for 1 week, stirring occasionally.
• Lightly grease a 9cm deep, 20cm (base) square cake pan.
• Or use individual cake pans.
• Line base and sides with brown paper and baking paper (see note).
• Preheat oven to 150C.
• Sift flours and spices into a bowl.
• Using electric beaters, cream butter and sugar in a large bowl until pale and creamy.
• Add eggs, 1 at a time, beating well after each addition.
• Add marmalade and 1 tablespoon flour mixture and beat until well combined.
• Using a large metal spoon, fold remaining flour mixture into butter mixture.
• Add fruit mixture to butter mixture and stir until combined.
• Press into pan.
• Smooth surface.
• Tap base of pan on workbench to settle fruit and remove air bubbles.
• Cover cake with 3 layers brown paper.
• Bake for 3 to 3 1/2 hours or until a skewer inserted into the centre comes out clean.
• Drizzle remaining 2 tablespoons brandy over cake while still hot.
• Wrap cake pan in a clean tea towel and allow to cool completely.
• Remove cake from pan and dust with icing sugar.
• Serve.
• Notes & tips
• If time permits, begin this 1 week ahead.
• You can make this cake up to 4 weeks ahead.
• Wrap tightly in plastic wrap and foil and store in an airtight container.
• Baking tips:
• Lightly grease cake pan.
• Line base and sides with double layer brown paper, then double layer baking paper, allowing a 6cm overhang at all sides.
• Position oven rack just below centre so cake sits in centre of oven.