Ingredients (It is a big cake)
- 600g sultanas
- 400g raisins
- 200g currants
- 100g glace cherries, quartered
- 100g glace orange slices, finely chopped
- 80g glace ginger, finely chopped
- 290ml brandy
- 1 1/2 cups plain flour
- 1/2 cup self-raising flour
- 2 teaspoons mixed spice
- 1 teaspoon ground ginger
- 250g butter, softened
- 1 cup dark brown sugar
- 4 eggs, at room temperature
- 2 tablespoons orange marmalade
- Pure icing sugar, to serve
- 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. Line base and sides with brown paper and baking paper (see note). Preheat oven to 150°C. 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.