Preparation Steps

• Preheat oven to 300°F (150°C). Grease and line a 7-inch round cake tin.
• In a large bowl, combine the mixed dried fruit, raisins, currants, and candied peel. Stir in the brandy.
• In another bowl, cream together the butter and brown sugar until light and fluffy.
• Gradually beat in the eggs, adding a tablespoon of flour if the mixture starts to curdle.
• Sift the remaining flour, mixed spice, and nutmeg into the wet ingredients. Fold gently until just combined.
• Fold the fruit mixture into the cake batter.
• Pour the batter into the prepared cake tin and level the top.
• Bake for 2.5 to 3 hours, or until a skewer inserted into the center comes out clean. If the top browns too quickly, cover with foil.
• Let the cake cool in the tin for 15 minutes before turning out onto a wire rack to cool completely.
• Once cool, wrap the cake tightly in baking parchment and then foil. Store in a cool, dark place for at least 2 weeks before decorating and serving.