You will need:
200g cake flour
10ml mixed spice
290g caster sugar
6 eggs beaten
100g glacé' cherries - chopped
50g preserved ginger - chopped
50g walnuts - chopped
150g seedless raisins
75g cut mixed peel
Line and grease a 20cm round tin - as per picture. Use double layer of greaseproof paper and tie a strip of brown paper around the outside.
Set oven at 160 deg
Sift flour, salt and spice into a bowl
In a mixing bowl, cream the butter and sugar until light and fluffy.
Gradually best in the eggs and brandy adding a little flour if it starts to curdle.
Add the cherries, ginger and walnuts.
Stir in the fruit, peel and flour mixture.
Spoon into prepared tin and make a slight hollow in the centre.
Bake for 45 min then turn oven down to 150deg and bake for another hour.
Turn oven down to 140deg for another hour and 120deg for last hour.
It must be firm to the touch.
Cool in the tin. Wrap in foil after completely cool and seal ready to add your marzipan and royal icing when ready.
Drizzle a drop of brandy through on a weekly basis if you wish to ensure moistness.