Ingredients
- 6 cups dried mixed fruit
- 1½ cups chopped dried dates
- 1 cup chopped dried apricots
- 1 cup chopped glace pineapple
- ¾ cup brandy
- 250 g butter
- 1 cup brown sugar
- 5 eggs
- 1½ cups plain flour
- ⅓ cup self-raising flour
- 1 teaspoon ground cinnamon
- blanched almonds for decoration
- glacé cherries for decoration
Method
1. Preheat oven to slow 150°C. Brush a deep 23 cm round or a deep 20 cm square cake tin with melted butter or oil. Line base and sides with a double thickness of paper.
2. Combine mixed fruit, dates, apricots, pineapple and brandy, cover with plastic wrap, stand at least 4 hours.
3. Using electric beaters, beat butter and sugar in small mixing bowl until light and creamy. Add eggs gradually, beating thoroughly after each addition.
4. Transfer mixture to large mixing bowl, add fruits, stir until combined. Using a metal spoon, fold in sifted flour, self-raising flour and cinnamon. Stir until just combined.
5. Spoon mixture into prepared tin, smooth surface. Decorate with almonds and cherries. Bake for 3 hours or until cake feels firm and is golden brown, cool slightly, turn out and cool completely. Wrap airtight and store.
