Try out this yummy fruit cake.
100g glace cherries, quartered
100g glace orange slices, finely chopped
80g glace ginger, finely chopped
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 an airtight container. Cover and stand overnight or preferably for 1 week, stirring occasionally.
Preheat oven to 150°C.
Lightly grease the cake pan and line it with brown paper and baking paper.
Sift flours and spices into a bowl. Beat cream butter and sugar until pale and creamy. Add one egg at a time and beat well after each addition. Add marmalade and 1 tablespoon flour mixture and beat until well combined.
Add fruit mixture to butter mixture and stir. Press into pan.
Cover cake with brown paper. Bake for 3 to 3 1/2 hours. Sprinkle 2 tablespoons brandy over cake while still hot. Allow the cake to cool after wrapping it in a clean tea towel. Remove cake from pan and dust with icing sugar and serve.