Ingredients
• 1kg mixed dried fruit
• ½ cup brandy
• 250g unsalted butter, at room temperature
• 1 cup dark brown sugar, firmly packed
• 1 tblsp finely grated orange rind
• 4 free-range eggs
• 2 tblsps ginger marmalade
• 2 cups plain flour
• 2 tsps mixed spice
TOPPING
• 1 cup brazil nuts
• ¾ cup whole pecans
• 100g packet multicoloured glacé cherries
Method
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Combine dried fruit and brandy in a large bowl. Stand, covered, overnight.
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Next day, line base and side of a 22cm round cake pan with three layers of baking paper, extending 5cm above rim of pan.
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To make topping, scatter nuts and cherries over base of the prepared pan.
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Beat butter, sugar and rind in small bowl with an electric mixer until just combined.
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Beat in eggs one at a time until just combined. Don’t over-beat. Stir butter mixture and marmalade into fruit.
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Sift combined flour and spice over the top. Using your hands or a wooden spoon, mix until thoroughly combined. Spoon over topping in prepared pan.
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Cook in a slow oven (150°C) for 2½–3 hours, or until cooked when tested. Cover loosely with foil halfway through cooking if cake starts to over-brown. Remove from oven. Place a piece of foil on surface. Wrap pan in a tea towel. Turn upside down to cool overnight.
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To serve, remove cake from pan. Cut cake in slices.
