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1
Place dried fruit, golden syrup, brandy and rind in a large bowl cover and stand overnight.
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2
Grease a deep 20cm square cake pan, line with 3 layers of paper, allow paper to come 5cm above the sides of the pan.
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3
Cream butter and sugar in small bowl with electric mixer until creamy, Add eggs one at a time, beat well between each addition. The mixture may curdle but this will not affect the end result.
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4
Add soaked fruit, flour and mixed spice to butter mixture and mix thoroughly.
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5
Spoon mixture into pan and drop pan onto bench to settle contents.
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6
Bake at 140u00b0C for 4 hours turning pan a quarter turn several times through the cooking time to allow it to cook evenly,.
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7
If the cake starts to over brown on top, cover lightly with foil.
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8
Remove cake from oven when cooked and brush top with extra brandy, allow to cool in pan.
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9
When cool remove from pan and wrap in clear plastic and store in a airtight tin or wrap in foil.
