-
1
Put the dried fruit, cherries and brandy in a large bowl and stir well to combine and set aside overnight to marinate.
-
2
Preheat oven to 140C (fan forced) or 150C conventional.
-
3
Spray a 18cm (base measurement) square cake pan with cooking spray and then line base and sides with 2 layers of baking/parchment paper, allowing paper to reach 5 cm above the top.
-
4
Place oven rack so top of pan is positioned in the centre of the oven.
-
5
Put eggs , apple puree and spread in a medium bowl and whisk well together and then add to the fruit mixture and mix until well combined.
-
6
Sift flours, cocoa powder, mixed spice and cinnamon into a small bowl, returning any husks from the sieve to the bowl.
-
7
Add flour mixture to the fruit mixture and mix until well combined.
-
8
Spoon mixture into the prepared cake pan pressing firmly into corners with the back of a spoon and smooth surface.
-
9
Drop or tap cake pan onto the bench a few times to settle the mix and then push almonds lightly into the top of the cake in the pattern of your choice.
-
10
Cover the cake pan with a piece of foil and bake for 1 hour, remove the foil and bake for a further 1 1/4 to 1 1/2 hours or until a skewer inserted into centre of the cake comes out clean and the cake is firm to the touch in the middle.
-
11
Trim the overhanging baking paper and then wrap cake , still in the cake pan in 2 clean tea towels to keep it moist as it cools.
-
12
Set aside overnight to cool completely.
-
13
Remove from pan and dust with icing sugar if you like to serve.
-
14
You can chop the fruit in a food processor, using the pulse button.
-
15
This cake will keep for up to 1 month in an airtight container.
