Traditional Rich Brandy Fruit Cake

Serves 20, Prep and Cook: 3 hours, 30 mins

3 cups sultanas (500g) 1½ cups raisins (250g), chopped 1½ cups currants (210g) 1 cup pitted dates (150g),

chopped ²⁄³ cup red glace cherries (125g),

halved 2 tblsps apricot jam 2 tsps finely grated lemon rind 2 tblsps lemon juice ²⁄³ cup brandy 250g unsalted butter, chopped,

at room temperature 1 cup brown sugar, firmly packed 4 eggs 1 cup pecans, coarsely chopped 1¾ cups plain flour ¹⁄³ cup self-raising flour 2 tsps mixed spice Extra halved red glace cherries, pecan halves and Christmas ribbon, to decorate

1 Combine all the fruit, jam, rind, juice and ½ cup of the brandy in an extra large bowl. Mix well. Stand, covered, overnight. 2 Grease a 22cm round x 7cm deep cake pan. Line base and side with three layers of baking paper, extending the paper 5cm above pan edge. 3 Beat butter and sugar in small bowl of an electric mixer until pale and creamy. Beat in eggs, one at a time, until just combined. Stir into the fruit mixture with chopped pecans. 4 Sift over combined flours and spice. Mix well. Spoon into the prepared pan. Smooth over top. Decorate with cherries and pecan halves. 5 Cook in a slow oven (150C), covering top loosely with foil about halfway through, for about 2 hours and 50 minutes, or until cooked when tested (See Tip). 6 Remove pan from oven. Brush top of cake with remaining brandy. While still hot, wrap cake in pan in a clean tea towel. Leave overnight to cool. 7 Turn out cake from pan. Transfer to a serving plate. Decorate with ribbon.