A cake rich in dried fruits and nuts marinated in brandy is delicious and a must bake for every baker. There are many different ways of making this cake and this one is much close to the original, but a quick recipe. Typically the fruit and brandy mixture is made to sit for a month or even more. Then the cake is made to soak in more brandy after it has been baked for about 2 - 3 weeks. You can add a chocolate glaze to the cake topped with cherries or almonds or both. Delicious!

Ingredients
3/4 cup sultanas 
1/4 cup chopped prunes
1/4 cup dried apricots
1/4 cup chopped dates
1/4 cup choped dried figs
150 ml rum or brandy
1/4 cup fresh orange juice (juice from 1 orange)
2 tablespoons orange zest
2 cups flour
1 teaspoon vanilla essence
1 teaspoon baking powder
1 cup unsalted butter, at room temperature
3/4 cup dark brown sugar
5 eggs
1 cup chopped almonds or macademia nuts


Method

Place the sultanas, dried prunes, dried dates, dried figs and dried apricots into a large mixing bowl. Pour over the rum and orange juice and sprinkle over the orange zest. Mix until well combined, then cover the bowl with cling film and set aside overnight.

Preheat the oven to 180 C.

Sift the flour and baking powder together.

Line the base and sides of a 9 inch springfoam cake pan with a double layer parchment paper, making sure the paper reaches the top of the tin. 

In a large bowl, whisk the butter and sugar together until fluffy. Gradually beat in the eggs, one at a time. Add in the flour slowly until well combined.

Slowly add in the soaked dried fruits, its liquids, the chopped nuts and combine it into the flour mixture. 

Spoon the above cake mixture into the springfoam pan and level the surface with the back of a spoon. Bake for 2 hours approximately or until a skewer inserted into the centre of the cake comes out clean. The cake typically tends to darken too much during baking, if this happens cover the top with parchment paper.

Once the cake is baked remove it from the oven allow it to cool completely in the pan. Store cake in an airtight container, wrapped in greaseproof paper and aluminium foil, for two to three months.