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1
Soak the fruits and chopped peel in a bowl and pour over the orange juice and brandy, beer and sherry.
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2
Mix well and store in a cool dark place, stiring every few weeks.
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3
the fruits are ready when soft and very plump.If tehy look dry add a splash or brandy or orange juice.
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4
Heat oven to 150C grease a 20 cm round cake tin, about 8 cm deep.
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5
Line with a double layer of baking paper.
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6
Blitz the soaked friut in 4 batches, leaving the last batch only lightly to keep some texture in the cake.
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7
Mix in the flour,almonds and spices in a large bowl, add the lemon juice, zest and fruits then mix with your hands.
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8
It will be hard to mix, don't worry.
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9
Cream the butter with the sugar with an electric hand whisk until light and fluffy, then beat in the eggs, one at a time.Stir into the flour mixture, then add the nuts.
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10
Place in the prepared cake tin and bake1 1/2 hours then reduce heat to 140C and bake a further 2-3 hours, Checking with a skewer it should come out clean.
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11
Cool 5 minutes in tin then remove and cool on a wire rack.
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12
When cool wrap in grease proof paper and foil, 'feeding' it brandy every 2 weeks.
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13
The cake can be made 3 months ahead and kept like this until ready to ice.
