• 1kg dried mixed fruit

• 2 teaspoons mixed spice

• 1 cup brandy

• 1/2 cup ginger ale or beer

• 200 grams butter, softened

• 3/4 cup brown sugar

• 3 eggs

• 75 grams uncrystallised ginger, cut into small pieces

• 1 1/2 cup plain flour

• 1 teaspoon ground ginger

• A pinch of salt

Decoration: blanched almonds

1. In a small saucepan, combine the dried mixed fruit, mixed spice, brandy and ginger ale.

2. Bring the mixture to the boil, then turn down the heat and simmer the mixed fruit for 2 minutes or until the fruit has softened.

3. Transfer the hot fruit mixture to a container and leave it in the fridge for a few days, up to a week.

4. Preheat the oven to 150ºC.

5. Double line the base and sides of a 20cm round cake tin or 2 x 20cm x 10cm loaf tins. 

6. In a stand mixer or with a hand mixer, cream the butter and sugar until it’s light and fluffy.

7. Then wipe down the sides of the bowl and add eggs one at a time, making sure the egg is completely mixed through the butter mixture before adding the next egg.

8. Add the cold fruit mixture to the butter mixture and throw in the ginger pieces and combine well.

9. Combine the plain flour, ginger pieces, ginger powder and salt. Mix well. 

10. Add the flour mixture to the fruit mixture and mix with a wooden spoon or large spatula until well combined. This is a very stiff mixture.

11. Spoon the cake mixture into the prepared pan/s. Give the pan/s a good tap on the kitchen bench to tap out any air bubbles.

12. Arrange the almonds on top of the cake in flower shapes or in a spiral pattern starting from the centre and working outward.

13. If you’re using the round cake tin, cover the cake with foil and bake for 2 hours. Remove the foil and bake for a further 1 hour. The total bake time is 3 hours.

14. If you’re using loaf tins, cover the cakes with foil and bake for 1 1/2 hours. Remove the foil and bake for a further 1/2 hour. The total bake time is 2 hours.

15. Once out of the oven, sprinkle the cake/s with some brandy or sherry.

16. Allow the cake to cool. Once cool, remove the cake from the tin.

17. Serve with warm custard.