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1
Place dried fruit, glace fruit and 1 cup brandy in a large airtight container.
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2
Mix well.
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3
Cover and stand overnight or preferably for 1 week, stirring occasionally.
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4
Lightly grease a 9cm deep, 20cm (base) square cake pan.
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5
Or use individual cake pans.
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6
Line base and sides with brown paper and baking paper (see note).
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7
Preheat oven to 150C.
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8
Sift flours and spices into a bowl.
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9
Using electric beaters, cream butter and sugar in a large bowl until pale and creamy.
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10
Add eggs, 1 at a time, beating well after each addition.
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11
Add marmalade and 1 tablespoon flour mixture and beat until well combined.
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12
Using a large metal spoon, fold remaining flour mixture into butter mixture.
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13
Add fruit mixture to butter mixture and stir until combined.
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14
Press into pan.
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15
Smooth surface.
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16
Tap base of pan on workbench to settle fruit and remove air bubbles.
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17
Cover cake with 3 layers brown paper.
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18
Bake for 3 to 3 1/2 hours or until a skewer inserted into the centre comes out clean.
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19
Drizzle remaining 2 tablespoons brandy over cake while still hot.
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20
Wrap cake pan in a clean tea towel and allow to cool completely.
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21
Remove cake from pan and dust with icing sugar.
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22
Serve.
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23
Notes & tips
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24
If time permits, begin this 1 week ahead.
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25
You can make this cake up to 4 weeks ahead.
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26
Wrap tightly in plastic wrap and foil and store in an airtight container.
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27
Baking tips:
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28
Lightly grease cake pan.
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29
Line base and sides with double layer brown paper, then double layer baking paper, allowing a 6cm overhang at all sides.
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30
Position oven rack just below centre so cake sits in centre of oven.
