•  180g butter
•  1 cup (175g) brown sugar
•  2 tablespoons brandy
•  2¾ cups (500g) dried mixed fruit
•  1 cup (250ml) water
•  3 eggs, beaten
•  2 cups (300g) self-raising (self-rising) flour, sifted
•  1 teaspoon mixed spice
•  1 teaspoon ground cinnamon
•  50g blanched almonds

  Preheat oven to 160°C (320ºF). Combine butter, sugar, brandy, mixed fruit and water in a large saucepan. Bring to the boil and cook, stirring occasionally, until butter is melted. Reduce heat and simmer, covered, for 5 minutes. Set aside to cool.

   Combine the cooled fruit mixture with eggs, then fold through flour and spices. Spoon into a 20cm-round cake tin double-lined with non-stick baking paper. Arrange almonds in a pattern on top. Bake for 1 hour and 20 minutes.
Serves 10.