Put fruit in a bowl that has a secure lid and cover with brandy for at least 4 hours. I like to soak it for at least a few week, you just need to check it every few days and give it a shake.

When ready to cook. Heat oven to 150 degrees. Grease 23cm round cake tin and line sides and base with double thickness of baking paper.

Using electric beater beat the sugar and butter until combined. Add eggs gradually beating after each one. Transfer to a large bowl.

Stir in fruit and brandy fold in the sifted flours and spices. Stir gently but do not over beat. Spoon into the tin and smooth out the surface. Bake for three hours or until firm. Completely cool in the tin and turn out. Wrap in plastic for up to three months.